Scallops may seem intimidating but this is a fast and easy recipe that lets the quality of the seafood shine.
Seared Scallops with Apple Wood Smoked Sea Salt
Lauren MendozaSeared Scallops with Apple Wood Smoked Sea Salt
Lauren Mendoza
Entree
Quite the alliteration of a recipe: Smoked Sea Salt Seared Scallops (with Sauteed Spinach!)
When making scallops at home, the key is to purchase fresh dry scallops. For this recipe we used scallops from New England Fishmongers in Kittery, Maine. We were able to buy them the day after they were caught and even know the fishing vessel they came from. Know your seafood! You can taste the difference. When working with such high quality ingredients, you don't need a lot of fuss for unbelievable taste.
The Upta Camp Smoked salt brings out a really nice flavor in the scallops (think of the combo of scallops and bacon, this is a similar idea)
Ingredients
8 dry dayboat scallops
Avocado oil (any neutral oil for frying will work)
Upta Camp Applewood Smoked Sea Salt
Fresh cracked black pepper
Directions
Lay out the scallops on a paper towel and pat them dry. It is important to get them dry to get a proper sear.
Heat a heavy cast iron skillet on medium high heat. Add your avocado oil.
While the pan is heating up, sprinkle one side of your scallops generously with Upta Camp smoked sea salt and some fresh cracked black pepper
Place scallops salted side down in pan, being careful not to crowd the pan or else you run the risk of steaming them. Better to cook in batches than lose the beautiful crust!
Cook for two minutes, then flip the scallops. Season other side after you flip and cook for another two minutes.
Serve immediately. These scallops are delicious over sauteed spinach.
