This is a great recipe for practicing the perfect scallop sear. If you're not into the bun, just increase the amount of dressed salad greens and turn this roll into a seared scallop salad.
Course Main Course
Prep Time 10minutes
Cook Time 4minutes
Total Time 14minutes
1poundsea scallops(15 count per pound), fresh or frozen
2teaspoons extra-virgin olive oil, plus additional for dressing salad
2cupsmixed salad greens
1lemon, cut into six segments
4hot dog buns
If frozen, defrost the scallops completely overnight in the refrigerator or in cool running water. Pat dry and lay out on a baking sheet lined with layers of paper towels. Season both sides well with sea salt.
Heat the olive oil in a wide skillet over high heat and the overhead fan on. When wisps of smoke appear, arrange the scallops in the pan 2 inches apart in a clockwise pattern.
Cook without disturbing for 2-3 minutes. When the bottom edges of the scallops turn dark brown, test one of the scallops by flipping it over with a thin-bladed spatula. When evenly and deeply browned, flip over all the scallops and cook for 1 minute more. Transfer to a plate to rest.
Toast the buns on a buttered griddle. Meanwhile, toss the salad greens with a light drizzle of olive oil, a squeeze of lemon, salt and pepper and taste for seasoning.
To assemble each scallop roll. put a bun on a plate and fill the bottom with salad greens. Top with 4 scallops seared side up and a tiny dollop of pesto. Serve with a lemon wedge.