Celebrate National Seafood Month with This Sustainable Recipe: Diver Scallops - Oceana USA
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2014-10-29 00:00:00

Celebrate National Seafood Month with This Sustainable Recipe: Diver Scallops

October is National Seafood Month, a time to raise awareness for sustainable fisheries and celebrate the benefits of seafood in one’s diet. Oceana focuses on sustainable seafood all year long through various campaigns, from the Save the Oceans, Feed the World campaign—which advocates for rebuilding healthy fisheries for a growing global population to enjoy seafood meals—to Oceana’s Seafood Fraud campaign, which advocates for traceability and accurate labeling in the supply chain.

To celebrate National Seafood Month, Oceana has spotlighted one sustainable seafood recipe and chef on The Beacon every week. Nora Pouillon of Restaurant Nora in Washington, D.C. is the final recipe to appear on The Beacon, and you can view past recipes here.

Nora Pouillon’s Diver Scallops in Black Sesame Crust with Orange-Ginger Sauce 

 

Serves 4

Ingredients:

 

1 1/4 to 1 1/2 lbs. diver scallops

2 T black sesame seeds

Sea salt and freshly ground black pepper

2 T canola oil

Orange Ginger Sauce:

3 shallots or one 2” piece of carrot

3 T canola oil

1 1/2 C orange juice

pinch, saffron, or turmeric

2” piece ginger, peeled and sliced across the grain

1 T rice wine vinegar or 1 tsp lemon juice

Sea salt and freshly ground black pepper

Method: 

1. Remove the tough muscle attachment from the side of the scallops. Rinse briefly, drain, and dry on paper towels. Season to taste with salt and pepper. Pour the sesame seeds onto a small salad plate and dip one side of each scallop in the seeds.

2. Heat one tablespoon of the canola oil in a medium sauté pan until hot. Put the scallops into the pan, sesame seed-side-down, and sauté them for about three minutes or until the crust is slightly crisp. Turn the scallops and brown on the other side for another 3 minutes or until the scallops are nearly cooked through and opaque. Remove the scallops from the sauté pan, drain them on a paper towel-lined dish and cover with foil to keep warm until serving.

3. Preheat the oven to 400º F.

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