- 1 lb of Downeast Dayboat scallops, fresh or frozen. If using frozen scallops, thaw according to package instructions.
- Kosher salt
1 tablespoon coconut oil, butter or Ghee
- 4 red peppers, chopped
- 1 tablespoon sherry vinegar
- 1 clove garlic
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 2 teaspoons kosher salt
- ¼ cup extra-virgin olive oil
½ cup (2 ounces) toasted walnuts
For the Sauce:
Place chopped red pepper on shallow baking pan , lightly coat with olive oil and sprinkle of salt. Roast for 12 minutes or until the pepper looks slightly charred. Remove from oven. Add asparagus to same pan and roast for 12 minutes.
- Get a heavy bottomed-pan nice and hot.
- When pan is hot, add a thin layer of coconut oil or a mixture of butter and olive oil. Don't use straight butter - the smoking point is too low so you'll set off the fire alarms! And don't put too much oil in the pan or it'll splatter.
- Pat your scallops dry (they have a natural moisture even when totally "dry"), season with salt and/or pepper and place in the pan. Make sure there's at least an inch between your scallops. If you crowd the pan, they'll steam.
- Cook for about a minute on the first side. Then use tongs to look at the side that's been against the pan. If it's nice and brown, flip it. If it's not, put it back and wait until it is.
- They should cook for between one and two minutes on the first side, and a little less on the other side, depending on how big they are and how hot your pan is. Remove from pan and set aside.