BLACKENED SEA SCALLOPS

Blackened Sea Scallops image

Yield serves 4

Number Of Ingredients 29

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4 ripe plum tomatoes, roasted (see page 108), halved, seeded, and diced
1/2 small red onion, thinly sliced
2 green onions, green part only, thinly sliced, plus more for garnish
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea Scallops
3 tablespoons smoked sweet Spanish paprika
1 tablespoon ground ancho chile
1 tablespoon ground pasilla chile
1 teaspoon freshly ground white pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
20 U-10 sea scallops, muscle removed
1/4 cup canola oil
Kosher salt
Green Onion Vinaigrette (recipe follows)
GREEN ONION VINAIGRETTE
1/4 cup white wine vinegar
1 small shallot, chopped
2 tablespoons mayonnaise
1 tablespoon honey
6 green onions, green part only, chopped
Kosher salt and freshly ground black pepper
(makes about 2/3 cup)

Steps:

To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.
To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.
Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1 1/2 to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.
Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.
GREEN ONION VINAIGRETTE
Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.