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Seared Scallops with Cherry Dulse Pulse
Delicate crunch on the outside exquisitely tender on the inside. These simply seared scallops are paired with dulse (delicious red seaweed) and cherries with a few drops of cilantro oil for a amazingly luscious AND clean dish.
Servings 4
Ingredients
Seared Scallops
- 8 each diver scallops (these were U12's)
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp butter
Cherry Dulse Pulse
- 1/3 cup dulse (delicious dried red seaweed)
- 1/4 cup water
- 10 each cherries, pitted
Finish
- 1 tbsp cilantro oil (from my melon scallop ceviche)
- 1 tbsp mint leaves, sliced thin
Instructions
Prep
- If you haven't made the cilantro oil already, go ahead and make it now.
- Pit the cherries, chop the dulse into small bits, and slice the mint.
Cherry Dulse Pulse
- Add dulse and water to a bowl and let hydrate a minute.
- Add pitted cherries and seaweed to a food processor and process until smooth and set aside.
Seared Scallops
- NB: Consuming raw or undercooked seafood may increase your risk of food borne illness. Sorry but have to add the warning!
- Rinse and dry the scallops. Sprinkle with salt and pepper.
- Heat a large skillet over medium/medium-high heat.
- While the skillet is heating, add butter to the pan and swirl to coat the pan.
- Place the scallops in the pan with a little room between each and let sear for about 90 seconds, until they get a nice brown crust on the bottom.
- Flip and sear another 90 seconds or so. If you want them cooked through it may take little longer each side.
Finish
- Spoon a bit of the cherry seaweed pulse onto each plate. Top with 2 scallops, a few drops of the cilantro oil and a couple shreds of mint and enjoy!
Notes
I will say, the cherry dulse mixture is such a sweet salty treat that immediately brings me back to summer in Washington State, sitting on a beach, eating a basket of cherries while taking in all of the amazing salty aroma. I'm in love with this combination... thinking about how to incorporate into a dessert... with have to test it out! At any rate, adding in these silky smooth seared scallops with the crunchy exterior, and giving it a little luscious cilantro oil... amazing.