Seared scallops and boqueróne-olive vinaigrette - KPTV - FOX 12

Seared scallops and boqueróne-olive vinaigrette

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This recipe serves eight.


  • 1 tablespoon finely chopped Castelvetrano olives
  • 2 tablespoons finely chopped shallots
  • 3 Boqueróne (white anchovy) filets, finely minced
  • 1 tablespoon finely minced thyme leaves (Leaves removed from the stems before chopping)
  • 1 teaspoon moscatel vinegar
  • 1 ½ tablespoons lemon oil
  • Spanish extra virgin olive oil
  • Kosher salt

Searing scallops

  • 1 ½ pounds scallops (U10 size, about 10 to a pound), abductor muscle removed and patted dry
  • Kosher salt
  • Freshly ground black pepper
  • Oil with a high smoking point, such as grape seed

1.  To make the vinaigrette combine all ingredients.  If using immediately then keep at room temperature until ready to use.  If using later, then refrigerate for up to 3 days.

2. Season the scallops with salt and pepper.  Heat a large sauté pan over high heat and add enough oil to coat the bottom of the pan.  Add the scallops one at a time, being careful not to overcrowd the pan.  It may be necessary to use multiple pans or cook the scallops in batches.  Allow the scallops to cook without moving or turning them, until the first side has a golden brown crust, about 2 minutes.  Turn the scallops and cook the second side until they are golden brown, about 1 ½ minutes.  Place the pan in the oven and continue to cook until they are cooked through, about an additional 1 to 2 minutes.

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