Nik Sharma’s Sumac-Seared Scallops with Mostarda
Servings
3-4as an appetizer
Servings
3-4as an appetizer
Ingredients
Instructions
  1. Pat the scallops dry with paper towels. Mix the salt, pepper, and sumac in a small bowl and sprinkle all over the scallops to season.
  2. In a medium skillet, preferably cast-iron, heat the ghee over high heat. When the skillet is hot and the ghee starts to smoke, add the scallops. Cook until they develop a deep golden brown crust, 1-½ to 2 minutes per side. Drain the scallops on paper towels.
  3. In a small saucepan, heat the mostarda over medium-low heat until it just starts to simmer, 2 to 3 minutes (do not let it boil). If the mostarda seems too thick, stir in the water. Spread out the mostarda on a serving dish and arrange the hot scallops on top. Garnish with the cilantro and serve immediately.