We sear, therefore we are. Few foods that are this lightning-quick to make require so much patience, because (I know, cue broken record) you really. musn’t. move. the goshdarned scallops once you get them in that pan. If you disobey me, you risk that heavenly golden crust getting ripped away from the scallop body, and who wants that? So wait before you flip to avoid flipping out. The butter sauce is easy and fancy, so bonus points. And those zoodles? If you’ve got a spiralizer you’re golden, but even if you don’t you can either buy pre-zoodled carrots (yes, that’s a thing these days) or just use a julienne peeler to get similar results.
3 large carrots (about 1 pound)
1 small bunch scallions (about 8 scallions)
4 tablespoons canola oil
3 cloves garlic, thinly sliced
½ teaspoon kosher salt, plus more for seasoning the scallops
1 pound jumbo scallops (8 scallops)
¼ cup dry white wine
2 tablespoons butter, cut into chunks
¼ cup toasted slivered almonds
Sriracha and Mayo – like Chrissy & John, some things just go together.
Most of life’s questions can be answered with crispy shallots.
Umami for everyone.