The camelina oil in this recipe has a really high smoke point, making it great to help the scallops get a good sear. It also has a sweet, almost nutty taste to it, adding a bit more depth to the finished dish. Courtesy of Dan Clapson and inspired by Top Chef Canada Season 4.
ingredients
Quick-Pickled Zucchini
Scallops and Pear
directions
Place all ingredients except zucchini in a small pot and bring to a boil.
Pour hot liquid over top of sliced zucchini and let sit for 10 minutes.
Strain and set aside to cool.
Preheat oven to 400ºF.
Place pear flesh-side down in a small baking dish and roast until tender, about 25 minutes.
Heat one tablespoon of camelina oil in a large pan on high heat. Once hot, place the scallops in the pan and let them cook until they’re nicely browned on both sides, approximately 2 minutes per side.
Once the scallops are browned, add the butter to the pan, reduce to low heat and baste them for 1 minute by tilting the pan towards you and spooning the melted butter over top of them.
Transfer scallops onto a paper towel to absorb any excess oil.
Dice the (now) pickled zucchini and place in a small bowl along with the lemon zest and juice. Mix together and season to taste with salt and pepper.
Remove pear from oven and let cool slightly before slicing thinly.
To serve, place thin slices of pear on each plate, top with 4 scallops each and several spoonfuls of the pickled zucchini mixture. Finish with a drizzle of camelina oil.