Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Done right, scallops are deliciously rich and buttery. In this recipe, we sear them in a hot skillet and serve them on a salad that complements the scallops’ natural sweetness and luxurious texture. Success depends on using “dry” sea scallops, ones that have not been treated with sodium tripolyphosphate, a chemical that forces water absorption. If purchasing frozen, check the ingredients on the label; at the seafood counter, make sure the scallops are not sitting in a pool of milky liquid, or inquire with the fishmonger. Another tell is color: dry scallops have a pale coral hue, whereas treated scallops are stark white.
pound dry jumbo sea scallops, patted dry, side tendons removed
Kosher salt and ground black pepper
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT