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Seared Scallops with Cherry Salsa
Scallops are the perfect dinner party food! They cook in under 5 minuets, are comparable to sweet lovely clouds that you can eat and are always impressive.
There are a few things about scallops you should know to aid in your success. Try to buy fresh whenever you can and you will be rewarded with sweet beautifully seared scallops. I understand that not everyone has access to fresh diver scallops so if you are going to buy frozen look at the ingredients. It is best to buy dry packed scallops which means they aren’t injected with any preservative or sodium tripolyphosphate. STP prolongs the storage and also makes the scallops plumper. You will never be able to get a good sear on your scallops because when they cook they will release all of the liquid pumped in them and you will be essentially boiling your scallops.
In this seared scallop appetizer dish you get the sweetness of the scallops balanced with the fresh slightly sour and spicy salsa. What puts this scallop dish over the top is the fennel pollen! Everyone will be asking what they can’t put their finger on is making those scallops so delicious! Like my six-year-old says “Its Tink’s magic fairy dust”! It is difficult to accurately describe the taste of fennel pollen. To me the best way to describe its magic is to call it a flavor enhancer. Everything you put it on seems to sing. A slight sweet anise flavor that cannot be compared to another because there is nothing like it. It is very expensive but a little goes a long way and should be used as a finishing ingredient when you first start to work with it. So far, I know it’s amazing on scallops, roasted chicken and on top of my eggs!
Let me know what other dishes you love with fennel pollen and I hope you love this quick and delicious appetizer!
Sweet seared scallops topped with spicy cherry salsa finished with a dusting of fennel pollen. The 10 minutes appetizer the will have your guests talking! ( after they finish inhaling these beauties)
- 1 cup bing cherries pitted and diced
- 1 medium serrano chili seeds removed and minced
- 2 teaspoons fresh mint finely chopped
- 1 teaspoon fresh lime zest
- 2 teaspoons fresh lime juice
- 1/4 teaspoons kosher salt
- 1 pound (12 ct) large dry scallops muscles removed
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon fennel pollen
In medium sized bowl combine all salsa ingredients and stir lightly. Set aside.
Pat scallops dry with paper towels. In large sauté pan over medium heat add butter and olive oil. Season the scallops with the kosher salt. Once bubbling has subsided and pan is hot (before smoking) add scallops in a single layer. Cook for 1 ½ -2 minutes each side. Do not disturb scallops while cooking or they won’t sear properly. Remove from pan.
Place two scallops on each appetizer plate, top with cherry salsa, and sprinkle with fennel pollen. Enjoy immediately