Non-stick skillet


  • 8 Day Boat (u10) scallops
  • 2 tsp. corn oil
  • 1/4 tsp. kosher salt
  • Cracked pepper
  • 2-4 heads of baby greens cleaned and spun dry (mixed variety)
  • 1 large shallot diced
  • 2 Tbsp. citrus juice
  • 3 Tbsp. sherry wine vinegar
  • 1/2 tsp. kosher salt
  • Freshly ground pepper
  • 1 cup very good quality olive oil



  1. Pre-heat oven to 400 degrees
  2. Put the diced shallots in a bowl with the vinegar, citrus juice, salt and pepper. Allow this to infuse for 10-15 minutes. Whisk in the olive oil.
  3. Adjust the seasoning to taste.
  4. Salt the 8 scallops on both sides and set aside.
  5. Heat the 4 teaspoons of oil in a non-stick skillet until almost smoking hot.
  6. Sear both sides of scallop until crusted golden. Remove to a pan with a rack (sprayed with oil).
  7. Finish for 3-4 minutes in the preheated oven.


Pairs With Beringer Private Reserve Chardonnay

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