Scallop Recipe

Name: Canoes Scallop Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 units Sea scallops; 1 cup Hazelnuts, toasted and chopped; 2 tbs Aonori (dried green seaweed); 1 ml Dry vermouth; 1 unit Apple, finely diced; 2 tbs Olive oil; to taste Salt; to taste Black pepper

Inspired by Canoe

Time30m

Serves4

Hazelnuts, aonori, vermouth, apple.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Scallop

Selected to pour

Brut Réserve Bérêche & Fils, NV, Champagne, France

crisp · bright acidity · elegant

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparation Directions

Prepare the scallops

Rinse the scallops under cold water and pat them dry with a paper towel. Season both sides with salt and black pepper.

Sear the scallops

In a skillet, heat the olive oil over medium-high heat. When the oil is hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.

Make the apple and vermouth mixture

In the same skillet, add the diced apple and sauté for 2-3 minutes until slightly softened. Pour in the dry vermouth and let it cook for an additional 2 minutes, allowing the alcohol to evaporate and the flavors to meld. Stir in the aonori.

Plate the dish

To serve, place the scallops on a plate, spoon the apple and vermouth mixture over the top, and sprinkle with the toasted hazelnuts.