BBQ Seared Scallops



-      Pat down the scallops to make sure they are dry with a paper towel

-      Season scallops with salt and pepper to taste

-      Seer scallops on high heat in a skillet with duck fat for 1 minute on each side and set aside

-      Add the shallots and the butter to the same pan and cook for 1 minute

-      Deglaze the pan with the white wine and allow the alcohol to cook off for 1 minute

-      Add the garlic, cauliflower, asparagus, lemon and the herbs and cook for 5 minutes

-      Season with salt and pepper and serve with a brush of barbecue sauce on each scallop

  • 6 sea scallops
  • 3 tablespoons duck fat
  • 1 cup Riesling wine
  • 4 tablespoons olive oil butter blend
  • 1 shallot
  • 2 garlic cloves, minced
  • ½ bunch pencil asparagus
  • 1 cup cauliflower florets
  • 1 sprig thyme
  • 1 tablespoon chives, sliced thin
  • 1 lemon, juice and zest
  • 1 tablespoon barbeque sauce
  • Salt and pepper to taste


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