Treat yourself to an elegant seafood delight with this easy Pan Seared Scallop recipe inspired by the kitchens of Tres New Delhi. Simple yet indulgent this dish balances delicate scallops with the bold flavour of black garlic hollandaise and a hint of togarashi spice for the perfect bite every time.
To get started prepare your fresh scallops by gently marinating them with oil salt and pepper. Heat a non-stick pan over medium-high heat and drizzle a little oil to coat the base. Once the pan is hot place the scallops head-side down and let them sear undisturbed for about 30 seconds until they develop a gorgeous golden-brown crust. Flip each scallop carefully and add butter to the pan. Baste the scallops with the melted butter spooning it over both sides until they’re cooked through and succulent.
When ready remove the scallops from the pan and sprinkle them lightly with togarashi for a subtle kick. Finish each scallop with a spoonful of airy black garlic hollandaise and a handful of fresh microgreens for extra colour and freshness. The result is a plate of tender pan seared scallops with a crisp seared exterior rich buttery notes and a burst of umami that will have you craving more.
This restaurant-style pan seared scallop recipe is perfect for a gourmet dinner at home whether you’re entertaining or treating yourself to a special meal. Serve it as an elegant starter or a main course alongside a light salad and a crisp white wine for a dining experience that’s sure to impress.
