Preparation Method
- Heat the griddle to 450°F (230°C). Season scallopswith salt and pepper; arrange scallops on the griddle with shallots, cut side down. Cook, turning scallops once, until golden brown on both sides and cooked to medium inside, about 6 minutes total. Do not turn shallots. Transfer scallops to serving plates.
- Transfer lightly charred shallots to a cutting board, let cool for 1 minute; finely chop. Transfer shallots to a small saucepan, and stir in wine and vinegar. Bring just to a simmer over medium heat; remove from heat, and spoon mignonette sauce over scallops. Sprinkle with parsley before serving.
Variations
SEARED SCALLOPS WITH BAY LEAF-INFUSED CHIVE CREAM
Make as directed, omitting wine, vinegar, and parsley. Substitute 4 fresh bay leaves for shallots, and toast on griddle for 2 minutes. In a large bowl, mix toasted bay leaves with 1 cup (227 grams) heavy whipping cream, and let infuse for 10 minutes. Remove bay leaves. Beat cream at high speed with an electric mixer until soft peaks form. Add ¼ cup (8 grams) minced chives, beating at low speed until just combined. Let cream mixture stand at room temperature for 10 minutes before serving over the scallops.
SEARED SCALLOPS WITH CARROT-GINGER RELISH
Make as directed, omitting wine, vinegar, and parsley. Make carrot-ginger relish: Finely chop shallots and mix with 1½ cups (242 grams) finely grated carrots (about 2 small to medium carrots), 2 tablespoons (12 grams) finely grated ginger, 2 tablespoons (30 milliliters) rice vinegar, 2 tablespoons (30 milliliters) vegetable oil, 1 tablespoon (15 milliliters) mirin, 2 teaspoons (1 gram) finely chopped cilantro, and 2 teaspoons (10 milliliters) toasted sesame oil. Serve relish with scallops.
Pro Tip
Be sure to dry the scallops well with paper towels before cooking so the exteriors can caramelize perfectly.
