This dish mixes a lot of things I love, including butter and the taste of New Orleans’s Crystal hot sauce. The scallops need to be dry, a term that refers to how they are processed. It’s best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron. Patience and a smoking hot pan are key. Really get a good sear on the scallop before you flip it. The salsa provides a way to use the feathery tops of a fennel bulb, but tarragon or other herbs can be substituted.

Ingredients

For the salsa:

  • 1 large shallot, finely chopped
  • ¼ cup finely chopped fennel fronds
  • 1 cup chopped cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar

For the scallops:

  • 1 pound large dry-processed sea scallops (about 12)
  • Kosher salt and black pepper
  • 2 tablespoons grapeseed or canola oil
  • 2 tablespoons white wine
  • Juice of 1 large lemon
  • ¼ cup Crystal hot sauce (Frank’s or Texas Pete’s can be substituted; do not use Tabasco)
  • 2 sticks (1/2 pound) chilled butter, cut into cubes
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      611 calories; 56 grams fat; 30 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 15 grams protein; 149 milligrams cholesterol; 826 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

Make the salsa:

  1. Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.

Make the scallops:

  1. Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with kosher salt and a small grind of black pepper.
  2. Heat oil in a good-quality, nonstick frying pan over medium-high heat. When oil is very hot and begins to shimmer and release a slight amount of smoke, place scallops in the pan in a single layer and reduce heat to medium. (Depending on the size of the pan, scallops may have to be cooked in two batches.) Let cook undisturbed for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
  3. Turn heat back to medium-high and add wine, lemon juice and hot sauce, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce becomes emulsified and glossy. Stir in any juices from the scallops, then remove from heat.
  4. To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.

30 minutes

Dining and Cooking