I had the most peaceful and delicious terrace lunch at Iron Gate Inn last weekend, and if you haven't been to the historic spot since its reopen in the winter, you must. We started with a trio of dips including a pesto that may have been leeks, kohlrabi, kale... it was unclear. Leeks sounded like an interesting twist, and since they're so in season it made for the obvious choice to pair with my scallops.
The trick to searing scallops is drying them and then cooking them on really high heat. Once the scallop hits the pan DO NOT touch until they are seared, then flip to the other side till you are ready to remove and plate.
Serves 2
12-14 large sized scallops
1 tbsp. coconut oil
Pink salt
Black pepper
3/4 leek
1/2 bunch of parsley
Juice 1/2 lemon
2 cloves of garlic
Olive oil
1/2 cup of Parmesan cheese (optional)
Make your pesto:
1. Chop up the leeks and pull off the leaves of your parsley.
2. Add the greens with lemon, garlic, and cheese (optional) into a food processor. Pulse till mixed well.
3. Slowly add olive oil either while it's slowly mixing or in batches till you get that creamy pesto consistency.
Make your scallops:
1. Clean your scallops and feel around for any tougher stringy parts to remove. You'll know what I mean when you feel them.
2. Dry well by patting them down with paper towels. Add salt and pepper.
3. Add coconut oil to your pan and put on high heat. When you see a bit of smoke coming from the pan you are ready to add your scallops.
4. Place your scallops on the pan (be careful of splashing hot oil). Leave on the pan until you see the edges are browned. You may also need to move the pan from side to side to distribute the oil.
5. Season again before flipping to finish.
6. Remove to plate serve with pesto.
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