Start your meal by showcasing our fresh east coast sea scallop! Serves as an appetizer for two, or double the recipe and serve with your starch of choice as a main course!
Serves 2
4 fresh East Coast Scallops*
2 Tbsp butter
4 Tbsp Stonewall sriracha or roasted garlic aioli*
2 large purple or red radishes cut into thin rounds
1 small ripe grapefruit, rind and seeds removed, cut into roughly 1” segments
Maldon flaked sea salt to finish*
*items you can find at Newman’s Fish Market
Pat scallops dry with a paper towel and sprinkle them with sea salt. In a medium sized non-stick sauté pan over high heat, melt butter until it is sizzling hot and sear the scallops, 1 minute on top and bottom. While they are searing, place a large dollop of aioli on each small serving plate and use the back of a spoon to smear it into a teardrop shape. Plate your scallop on top of the aioli and place the sliced radish and grapefruit in between the scallops. Sprinkle with Maldon salt and enjoy!
