Seared to golden brown perfection.
Neutral cooking oil
Kosher salt & fresh ground pepper
4 tbsp Unsalted butter, cut into pats
12 Fresh sage leaves, for garnish
Juice of half a lemon
Aged balsamic vinegar
Chopped chives, for garnish
Butternut squash puree, suggested for serving
Heat a large skillet over medium-high heat. Pat the scallops dry on both sides with a paper towel. Season with salt and pepper on both sides.
Drizzle oil in the hot skillet. Place the scallops in the skillet flat-side down and spaced apart in one layer. Let them get beautifully golden-brown and caramelized on the bottom, 2 to 3 minutes.
Add butter and sage leaves and turn heat to low. Flip the scallops and carefully tip the skillet towards you to pool the melted, foaming butter on one side. Using a spoon, baste the scallops with the butter until they are cooked to medium to medium-rare doneness. Add pomegranate seeds and juice of half a lemon. Season sauce with salt and pepper.
Divide scallops among plates with butternut squash puree. Spoon sauce, including pomegranate seeds and sage, over scallops. Finish with a drizzle of aged balsamic vinegar and garnish with chopped chives.
Enjoy one of the best parts of summer with this delicious seafood recipe. Scallops are seared to golden brown before being basted in butter and garnished with sage and pomegranate seeds. Chef Josh Capon suggested serving it with a warm butternut squash puree and aged balsamic vinegar for the perfect dish.
Recipe contributed by Josh Capon.