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adapted from "The Spice Companion", by Lior Lev Sercarz
3/4 pound large dry scallops (4 to 6 per person, ask your fishmonger for dry scallops)
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon Borneo N.26
Coarse salt and pepper
3 seedless mandarin oranges, halved
Pat scallops dry with paper towels and sprinkle both sides with salt, pepper, and the Borneo spice blend.
Heat oil over high heat in a large stainless or non-stick skillet until it just begins to smoke.
Gently add the scallops in a single layer, ensuring they aren't touching each other.
Sear until browned (1.5-2 minutes), then add the butter, flip the scallops using tongs or a spatula, and baste the scallops with the butter oil mixture using a spoon until they are fully set (an additional 60-90 seconds). Do not overcook or they will be tough, err on the side of underdone. Remove cooked scallops to a warm plate.
Place the cut halves of the mandarins face-down in the pan and sear for 2-3 minutes or until lightly charred, remove to a plate and deglaze the pan with the juice of one of the halves.
Serve scallops with 2 mandarin halves on each plate, some of the pan sauce, and salt to taste.