Seared Scallops over Greek Yogurt with Jalapeno Oil, Citrus Salad, Pistachios, and Pomegranate Seeds
If you’re looking for flavor, you’ve come to the right place.
Chef Curtis Shaver says his focus in the kitchen lately has been to “keep the flavors clean and honest; not overdress the dish, just take flavors that go well together and let them be.” He starts with top quality ingredients and then plans each dish to “hit all those spots on your taste buds – sweet, sour, salty.”
This scallop appetizer starts with a swoosh of tangy Greek yogurt on the plate, lending a creamy mouthfeel and tart acidity. A drizzle of jalapeño oil adds a little light spice to the dish.
In the starring role you’ll find three substantial scallops, pan seared with salt & pepper and basted with butter for a perfectly browned exterior and tender texture.
Segments of fresh grapefruit, orange, and blood orange join lightly dressed frisee to enliven the plate and balance the richness of the scallops and yogurt.
A sprinkle of pomegranate seeds and crumbled pistachios adds sweet and nutty notes to finish the dish.