How to Make Seared Scallops w/ Zesty Farmers Salsa! Travel Inspired Recipes
Inspired by a trip to Seattle filled with incredible food experiences we headed to the Union Square Farmer's Market in New York City on a mission to create our own. Fresh Scallops, fresh herbs, fresh fruits and fresh vegetables at the Union Square Farmer's Market in New York City led us on a mission to create Seared Scallops with Zesty Farmers Salsa served on the shell.
This Is A Scallop
Clean the Scallops and set aside the shells to use later
Gather The Ingredients
- Scallops (4)
- Baby Heirloom or Cherry Tomatoes (3-4)
- Onion (1/4)
- Garlic Chives (8-10 strands)
- Fresh Dill (1 tbsp)
- Shishito Pepper (2)
- Lemon (1)
- Butter (1/2 tbsp)
- Olive Oil (1 tbsp)
- Celery Seed (1/2 tsp)
- Ancho Chili Pepper (1/2 tsp)
- Salt (to taste)
- Black Pepper (to taste)
Roughly Chop The...
Onions, Tomatoes, Dill and Garlic Chives
Heat Sauce Pan Over Medium heat
and add in Olive Oil
Add Onions To The Oil
and let saute for 3-4 minutes until slightly brown
Turn Down The Heat To Low and..
add the Tomatoes, Dill and Garlic Chives
Cut The Lime In Half
and juice both halfs into the pan. Turn off heat.
Melt Butter In Pan
over medium to medium-high heat and add in the Scallops cooking 2-3 minutes on each side.
Layout The Shells On Platter
Place Zesty Farmers Salsa First
Top Off With The Scallops
Check Out This Great Scallop Ceviche We Made To Go With The Seared Scallops! Hot/Cold Combo >>