We don’t frequently get the chance to enjoy something as fancy as pan-seared sea scallops, which is probably why we didn't get the sear quite right on them. Somewhere out there, Gordon Ramsay is weeping over the lack of perfect, golden-brown color, but as far as we’re concerned, Gordon can shove it where the sun don’t shine. These scallops were delectable.
Is it because B&B’s Bitchin Fish has an incredible product? Partly. (Seriously, check them out if you’re looking for delicious, wild-caught seafood in Havasu). A little butter, a little lemon. So good!
But what really set these scallops apart was the Nasturtium a.k.a. Empress of India. We grow it as a microgreen (available at the Farmer’s Market), featuring broad, green leaves and delicate pink stems.
It has a sweetness to it when you first bite down, followed by a wasabi-like spice (though not as bold or long-lasting spice as actual wasabi). It’s often used in sushi rolls and other seafood dishes, so when we were trying to decide how to cook the scallops, it seemed like a no-brainer.
We went with the classics: Kerrygold Irish Butter and fresh-squeezed lemon juice. Then we spruced things up with a sprinkling of chopped nasturtium. Buttery and bright with a unique kick of spice, this flavor combo was absolutely delicious. Maybe even good enough to redeem ourselves in the eyes of Chef Ramsay.
Here’s what you’ll need:
1 package of B&B’s Bitchin’ Fish Sea Scallops
1 package of nasturtium microgreens (chopped)
Here’s how to make it:
Heat olive oil and butter in a non-stick pan, high heat.
Salt and pepper scallops
Sear scallops (Psst! Listen to the experts on this one for a more perfect sear. Alton Brown has your back)
Squeeze lemon juice over scallops and sprinkle nasturtium over them.
Remove scallops from pan.
Pour remaining lemon nasturtium butter over scallops.
**Tip: Seriously, make sure your pan is hot enough. That was where we went wrong. Also: serve immediately for best results.