Vanilla Brown Butter Sea Scallops

With Green Apple and Arugula Salad

I had the honor of cooking with Lara Trump last night. We talked MAHA, cooking, and how to make America healthier via food.

Here is a link to the full video where you can see the recipe:

LINK ←————————————- click for the full video

RECIPE:

Vanilla Brown Butter Scallops with Green Apple and Arugula Salad

Ingredients

1 lb large sea scallops** (preferably U10 dry sea scallops from the USA - frozen is fine; just thaw entirely and make sure they are super dry before cooking)

1 tablespoon olive oil

1 vanilla bean, split in half

1/4 cup cold butter, diced into large pieces

1 teaspoon kosher salt

For the Vinaigrette:

1/4 cup cider vinegar

1 tablespoon Dijon mustard

2 tablespoons honey

3/4 cup extra virgin olive oil

1 teaspoon fresh thyme chopped

Salt and pepper** to taste

For the Salad:

1-quart wild arugula

1 green apple**

1 head fennel**

1/4 cup freshly grated Parmesan cheese**

1/4 cup toasted pistachios**, chopped

To Finish:

1 lemon

1 tablespoon freshly sliced chives**

Instructions

1. Start by making the dressing. Combine vinegar, honey, mustard, and fresh thyme in a bowl. Then, slowly drizzle in the olive oil while whisking until the mixture is emulsified. Set aside.

2. Heat a large skillet (either carbon steel or cast iron) until it is hot and nearly smoking. Season your scallops, then carefully place them in the pan, searing one side. Allow them to brown lightly without moving them too much.

3. Flip the scallops over and turn off the heat. Add butter and vanilla to the pan, allowing them to melt. Baste the scallops with the butter mixture, then increase the heat slightly to brown the butter. Continue to baste the scallops.

4. Once done, remove the scallops from the heat and set them aside on a plate. Slice your apple and fennel, then toss them in a bowl with arugula, Parmesan, and pistachios. Drizzle with the vinaigrette, and finish by microplaning some citrus zest over the salad.

5. Slice the lemon and drizzle it over the scallops. Place the scallops on a plate beside the salad. Drizzle some of the butter left in the pan over the scallops.

Tips for buying sea scallops

1. Look for "Dry-Packed": Opt for scallops labeled as "dry" or "dry-packed." These are free of chemical preservatives (like phosphates) and offer better flavor, texture, and searing ability than "wet" scallops, which can be waterlogged and mushy.

2. Size Matters: Large scallops are typically graded as U10 (under 10 per pound) or 10-20 (10-20 per pound). U10s are jumbo and great for a standout dish, while 10-20s are still significant and versatile. Check the size description before ordering.

3. Source U.S. Wild: U.S. wild-caught scallops, especially from the Atlantic (e.g., Georges Bank or New Bedford), are known for their sweet, firm meat. Look for sellers highlighting sustainable fisheries, often MSC-certified (Marine Stewardship Council).

4. Fresh or Frozen: Fresh is ideal if you’ll cook soon, but flash-frozen at sea locks in quality and is often just as good. Ensure the site offers overnight or expedited shipping with proper cooling (dry ice or gel packs).