Pan-fried perfection—irresistible scallops recipe for seafood lovers
Pan-fried scallops are a seafood lover's delight! The scallops' delicate texture and sweet flavour make them perfect for a special occasion or a quick weeknight meal. In this recipe, we're going to prepare succulent scallops in a flavorful garlic and herb marinade and serve them with a tangy tomato sauce vierge that perfectly balances the rich flavours of the dish. Plus, we'll add in some lemon zest for a fresh, citrusy twist.
The De Buyer Alchimy frypan is the secret weapon for achieving perfectly cooked pan-seared scallops. The exceptional heat distribution from the frypan ensure that the scallops develop a beautiful golden crust without sticking to the pan. Whether you want to impress your guests or treat yourself to a gourmet meal, these pan-fried scallops are the perfect choice.
Pan-Seared Scallops with Fresh Tomato Sauce Vierge Recipe
Ingredients- 20 scallops
- 5 garlic cloves
- 5 sprigs of fresh thyme
- Fresh marjoram (optional)
- Fleur de sel
- Olive oil
- 2 lemons
- 1 lime
- 2 tomatoes
- 1/4 bunch of chives
- 150 ml of olive oil
- Salt and ground pepper
- Peel the tomatoes. Cut into 4, remove the seeds and cut into small cubes
- Peel the lemons with a knife, remove the flesh and cut it into small cubes the same size as the tomatoes.
- Squeeze the juice from the lime.
- Chop the chives finely.
- Add all the ingredients to a saucepan, season and warm gently without boiling.
- Heat a pan with the olive oil, crushed garlic and thyme.
- Sear the scallops for 90 seconds on each side.
- Season with fleur de sel.
- Add the marjoram.
- Serve immediately.
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