BOBBY’S SEARED
SPICE-RUBBED
SEA SCALLOPS
ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 4 to 6
FOR THE SALSA VERDE
1 cup finely chopped mustard greens
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
½ cup fresh tarragon, chopped
2 tablespoons capers, chopped
4 anchovies in oil, finely chopped
2 cloves garlic, finely chopped
Grated zest of 2 lemons
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
FOR THE SCALLOPS
1 tablespoon Spanish smoked paprika
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
½ teaspoon ground fennel seed
½ teaspoon ground coriander
½ teaspoon mustard powder
Kosher salt
12 large sea scallops, patted dry
(about 1 pound 2 ounces)
Freshly ground pepper
1 tablespoon canola oil
¼ cup grated Cotija cheese
Thinly sliced Fresno chiles, rocoto or
ajì panca chile paste, and microgreens,
for garnish
on the road
1.Make the salsa verde: Combine the
mustard greens, parsley, mint, tarragon,
capers, anchovies, garlic and lemon zest
in a large bowl. Stir in the olive oil and
season with salt and pepper. Let sit at
room temperature for at least 30 minutes
before serving.
- Make the scallops: Combine the paprika,
brown sugar, cumin, ground fennel,
coriander, mustard powder and 1 teaspoon
salt in a small bowl. Season the scallops
on both sides with salt and pepper, then
sprinkle all over with the spice mixture.
Rub the spices into the scallops.
3.Heat the canola oil in a large
nonstick skillet over high heat until the
oil begins to shimmer. Add the scallops
to the pan in a single layer and cook
until the bottoms are golden brown,
about 2 minutes. Flip and cook until
the other side is golden brown and the
scallops are just cooked through, about
2 more minutes.
4.Serve 2 or 3 scallops per plate; top each
scallop with a dollop of salsa verde, sprinkle
with the Cotija cheese and top with a Fresno
chile slice. Serve with chile paste and
garnish with microgreens.
144 FOOD NETWORK MAGAZINE ●NOVEMBER 2019