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  • Meal Type: Lunch, Snacks, Dinner
  • Course: Appetizer, Entrée
  • Serving: 4
  • Total Prep Time: 30m

Searing Jumbo Scallops


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  • 12 Jumbo Scallops, dry packed
  • ¼ Canola Oil
  • Saffron Aioli (recipe to follow)

Cooking Directions:

  1. On stove top, heat cast iron skillet with oil on medium high heat.
  2. Dry and then season scallops with salt and pepper.
  3. When the oil reaches smoke point (just a wisp of smoke in pan), add the seasoned scallops (note: do not crowd scallops in pan as they will sweat and not sear). Do not move them in the pan, as you want a nice crust on the scallops. Sear for 1 ½ minutes a side.
  4. Remove from skillet to a platter, cover with tented foil and rest about 3-4 minutes, and then serve.

Saffron Aioli Ingredients

  • 1 cup mayonnaise
  • 2 Tbsp saffron tea (recipe to follow)
  • 1/2 tsp fresh minced garlic, very fine
  • 1/2 tsp sherry vinegar
  • 1/4 tsp salt, kosher
  • 1/4 tsp sugar


  1. Whisk all ingredients together in stainless steel bowl. Place in clean container. Refrigerate.

Saffron Tea Ingredients

  • 4 Tbsp water
  • 1/2 tsp Saffron threads


  1. FOR SAFFRON TEA: MORE IS NOT BETTER! Measure saffron accurately. Place water and saffron in small saucepan and bring to rolling boil. Cool to room temperature. Place in a clean container. Refrigerate.

Serves 4 entrees, 6 starters.

Recipe by Chef Wayne Johnson of Eat Seattle.

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