Savory Diver Scallop Matrix
Scallops are a weekly go-to for our family and they are always in season, low in metals, and low in cholesterol! They are keto, paleo and plant paradox friendly as well. We buy fresh, not previously frozen, Diver Scallops (the large ones) from Dry Dock. I have noticed that the previously frozen scallops often end up chewy and the fresh ones are great every time. The key is to pat them dry between paper towel and bring them close to room temperature before you are ready to cook. But if you can get your hands on fresh Diver Scallops from Dry Dock, they are sushi-grade and you can make agua-chile with them!
The Matrix:
Scallops take on whatever flavor profile you are looking for and don’t tend to be fishy tasting. Sometimes we use Amy’s Nightshade-free rub, or the Moroccan Rub, other times we mix and match with various spice and seasoning mixtures and olive oil from either Pasolivo or The Savory Spice Shop. And for an Asian flare toss them in a mixture of sesame oil, soy sauce or tamari, if you are gluten free, and a little sake. Whatever spice concoction you choose, this will be the easiest recipe ever.
Mix your favorite olive oil (a flavored one or EVOO) with your spice mix in a bowl. Dip and gently toss your scallops raw into your mixture. Using a well-seasoned cast iron skillet, turn your stove on medium to medium-high. Once you are able to splash water on the skillet and see it sizzle, your pan is ready. Place the scallops on your pan, but don’t over crowd. Sear one side, for about 1-2 minutes. Drizzle any remaining mixture on top. After 1-2 minutes you should be able to easily lift and loosen the scallop off the pan with tongs. Flip and sear the other side for another minute.
Pairing with sides:
When you use Amy’s nightshade-free rub, the best pairing is a guacamole with mango or nectarine, cilantro, salt and lime. In winter, skip the fruit as it’s not in season.
With an Herbs de Provence spice mixture, make a side salad with arugula, avocado, hemp seeds, microgreens and toss in EVOO and your mixture as your dressing.
With the Moroccan Rub, make a side salad of arugula, fennel, avocado and hemp seeds. In the summer, add a side of black mission figs with chopped basil, drizzle some lemon olive oil on top and finish with a Jacobson’s infused sea salt.
Mix and match with various greens and herbs such as bok choy or dandelion greens.
Hope you try it!