Seared Scallops with Applewood Smoked Sea Salt

"Whatcha cooking?" That's the question we ask continuously throughout our day in the shop. It's the best part of our job...we have an endless supply of ideas and recipes. When we posed the quesiton to one customer, she said, "Get a pen." And we're glad we did. I furiously wrote these instructions, followed them, and wow, what a dish. Scallops are rich, and the smokiness helps to cut that richness. These are perfect for an appetizer portion or small plate. Serve them with a salad of baby greens or arugula with a simple vinaigrette.

Makes 4 appetizer portions


8 Sea Scallops, patted dry

Kosher Salt

Freshly ground black pepper

2-4 Tbl Red Stick Spice Garlic Extra Virgin Olive Oil

1-2 tsp Applewood Smoked Sea Salt


Season the scallops with a little salt and pepper. Heat a nonstick pan over medium-high heat. Add about a tablespoon of Garlic Olive OIl and swirl around the pan. Place four scallops in the pan and sear until a golden brown. Turn and reduce the heat to finish cooking--approximately 4 minutes on each side. Move to a plate, wipe out the pan and begin again for the next 4 scallops. Finish the scallops with a sprinkling of Applewood Smoked Sea Salt. Serve with a salad with a simple vinaigrette.

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