Garlic Seared Scallops


4 Servings

Ingredients for Scallops

8 each U-10 Scallops
2 T Olive Oil
4 each Whole garlic clove, sliced thinly
1/2 T Cumin
1/2 Habanero
1/2 T Chili Powder
1/2 t Cayenne
1/2 T Paprika
1 T Olive Oil (for cooking)
1 T Butter (unsalted)
To Taste Salt & Pepper

Method for Scallops

  • Take the individual scallops and peel of the small muscle on the side; discard the muscle.
  • Put all the first nine ingredients in a bowl, add the scallops last.
  • Marinate for at least one hour.
  • Take a 9-inch sauté pan and heat until very hot.
  • Season scallops with salt and pepper.
  • Add the tablespoon of cooking olive oil and add four scallops to the sauté pan.
  • Sear hard on one side for about two minutes.
  • Turn over and cook them on the other side for two more minutes.
  • Finish with the butter.
  • Only cook four scallops at a time. Method for Succotash:
    • Heat a saucepan very hot and add the olive oil and sauté the shallots and garlic until translucent.
    • Add the lobster meat and sear the lobster until about two thirds cooked.
    • Add the other cut vegetables and sauté them for a few minutes to sear in the flavors.
    • Salt and pepper.
    • Deglace the sauté pan with the plum wine .
    • Add the herbs.
    • Reduce for a couple of minutes until the wine is almost dry in the bottom of the pan.
    • At this point you would add the lobster stock and cook until the stock reduces in half.
    • Finish by slowly adding the butter for a very creamy consistency.
    • Salt and pepper again to taste.
  • 18 Pinckney Street, Charleston, SC, 29401