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52 | pr e c i s i o n g r i d d l e m a i n s | 53
1. Heat the griddle to 450°F (230°C). Season scallops
with salt and pepper; arrange scallops on the griddle
with shallots, cut side down. Cook, turning scallops
once, until golden brown on both sides and cooked
to medium inside, about 6 minutes total. Do not turn
shallots. Transfer scallops to serving plates.
2. Transfer lightly charred shallots to a cutting board, let
cool for 1 minute; finely chop. Transfer shallots to a
small saucepan, and stir in wine and vinegar. Bring
just to a simmer over medium heat; remove from heat,
and spoon mignonette sauce over scallops. Sprinkle
with parsley before serving.
VARIATION: SEARED SCALLOPS WITH BAY LEAF-
INFUSED CHIVE CREAM
Make as directed, omitting wine, vinegar, and parsley.
Substitute 4 fresh bay leaves for shallots, and toast
on griddle for 2 minutes. In a large bowl, mix toasted
bay leaves with 1 cup (227 grams) heavy whipping
cream, and let infuse for 10 minutes. Remove bay
leaves. Beat cream at high speed with an electric mixer
SEARED SCALLOPS WITH WARM SHERRY
MIGNONETTE
Makes 4 servings
There’s nothing more opulent than feasting on perfectly cooked scallops, with their crisp
exteriors and pillowy soft interiors. Mignonette sauce, typically served with raw oysters,
caramelizes the shallots and highlights their flavor with slightly sweet sherry vinegar.
24 large diver scallops (480 grams)
Kosher salt and freshly ground black pepper,
to taste
2 large shallots (68 grams), halved lengthwise
¾ cup (170 milliliters) white wine
¼ cup (56 milliliters) plus 2 tablespoons
(28 milliliters) sherry vinegar
2 tablespoons (6 grams) roughly chopped flat-
leaf parsley
until soft peaks form. Add ¼ cup (8 grams) minced
chives, beating at low speed until just combined.
Let cream mixture stand at room temperature for
10 minutes before serving over the scallops.
VARIATION: SEARED SCALLOPS WITH CARROT-
GINGER RELISH
Make as directed, omitting wine, vinegar, and parsley.
Make carrot-ginger relish: Finely chop shallots and
mix with 1½ cups (242 grams) finely grated
carrots (about 2 small to medium carrots),
2 tablespoons (12 grams) finely grated ginger,
2 tablespoons (30 milliliters) rice vinegar,
2 tablespoons (30 milliliters) vegetable oil,
1 tablespoon (15 milliliters) mirin, 2 teaspoons
(1 gram) finely chopped cilantro, and 2 teaspoons
(10 milliliters) toasted sesame oil. Serve relish
with scallops.
PRO TIP
Be sure to dry the scallops well with paper towels
before cooking so the exteriors can caramelize
perfectly.
MAINS
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