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Chef Nathan Hitchcock's pan-seared sea scallops

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

For the Calabrian chili puree
  • 1 tbsp garlic, chopped
  • 4 cups roasted red peppers
  • 2 tbsp Calabrian chili
  • 1/4 cup fresh lemon juice
  • 3 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 1/4 cup olive oil
  • 1/2 tsp espelette pepper (or ore, depending on the spice level you like)
For the spaghetti squash
  • 1 spaghetti squash
  • 10 large kale leaves
  • 2 shallots
  • 2 tbsp olive oil
  • salt, to taste
For the kale chips
  • 10 large kale leaves, stems removed
  • 1 tbsp Tajin
  • 2 tsp olive oil
For the sea scallops
  • 2 lbs sea scallops
  • 1/4 cup clarified butter
  • 4 cloves garlic
  • 4 strands thyme
  • 1 tbsp butter
  • salt, to taste

Method
 

For the Calabrian chili puree
  1. Place all ingredients except the oil in a blender. Blend until smooth. With the blender on high, slowly add in the oil while blending. Salt to taste to finish 
To make the spaghetti squash
  1. Preheat oven to 400°F. Cut the squash in half and then rub it with olive oil and salt and place on a baking sheet in the oven for 30 minutes, or until fork tender. Let cool and then take a fork and scoop out the squash and it will come out looking like spaghetti.
  2. Chiffonade the kale into ribbons.
  3. Slice the shallots in half and then thinly slice.
To make the kale chips
  1. Preheat the oven to 225°F. Toss the kale leaves with the oil and tajin. Place on a baking sheet in the oven for 1 hour, or until crispy.
To make the scallops
  1. In a large sauté pan, heat up the clarified butter on medium high heat. Once hot, salt the scallops and then place in a single layer in the hot pan. Let cook for 2 minutes till golden brown. During this time do not move the scallops at all. Once golden-brown flip them over then turn off the heat, add in the butter, garlic and thyme. Let set for 2 more minutes to finish cooking. Discard the thyme strands.
  2. In a new sauté pan over medium heat, add the oil. Once hot, add in the shallots and spaghetti squash cook for 2 minutes then add in the kale and cook for another 2 minutes.
  3. For plating, place the vegetable garnish the plate, then the scallops on top. With a spoon, drizzle the puree on the plate. And then sprinkle the kale chips on top. Enjoy!