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Fancy Pancy Sea Scallops in Nasturtium Lemon Butter

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

  • Olive oil

  • Butter

  • Lemon juice

  • Salt

  • Pepper

  • 1 package of nasturtium microgreens (chopped)

Here’s how to make it:

  1. Heat olive oil and butter in a non-stick pan, high heat.

  2. Salt and pepper scallops

  3. Sear scallops (Psst! Listen to the experts on this one for a more perfect sear. Alton Brown has your back)

  4. Squeeze lemon juice over scallops and sprinkle nasturtium over them.

  5. Remove scallops from pan.

  6. 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.

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