Pan-Roasted Scallops with Hazelnut Gremolata
- 1/4 cup roasted, skinned hazelnuts
- 1/4 cup coarsely chopped parsley
- 2 tsp finely chopped preserved lemon peel or fresh lemon zest
- 1 tsp finely chopped garlic
- 3 Tbsp olive oil, divided
- Salt and freshly ground pepper
- 12 large sea scallops, about 14 oz (395 g)
- 1-2 tsp granola oil
- 1 Tbsp freshly squeezed lemon juice
Combine hazelnuts, parsley, lemon zest, garlic and 2 Tbsp olive oil in a mini food processor and process until everything is finely chopped. Add remaining 1 Tbsp olive oil and season with salt and pepper to taste. Set aside.
Season scallops with about 3/4 tsp salt on all sides and place on a paper-towel lined plate. Let stand in refrigerator for 15 minutes, then pat thoroughly dry. If scallops have exuded a lot of liquid, re-season lightly with salt.
Divide gremolata between 4 serving plates.
Heat a large steel or cast iron pan on high heat. Add just enough canola oil to coat the bottom of the pan and continue to heat until oil begins to smoke. Add scallops, flat-side down, spacing them out as far as possible and cook without moving them for 2-3 minutes or until they are deeply browned. Turn scallops and cook 1 minute longer or until scallops are just lightly browned on the second side. You don't want the scallops to cook completely through. Transfer scallops to prepared serving plates and sprinkle with fresh lemon juice.