- 6 dayboat scallops, rinsed and patted dry
- 2 small avocados, or 1 large
- 3 radishes, shaved on a mandoline
- 2 tbsp salt-packed capers, rinsed and patted dry
- 1 cup upland cress or watercress, rinsed and patted dry, cut into bite-size lengths
3 tbsp La Tourangelle Extra Virgin Olive Oil, divided
- 1 tbsp grassfed butter
- 1/2 lemon, to garnish
- Kosher salt and freshly cracked black pepper
- Flake salt, such as Maldon
Season scallops with salt and pepper and set aside at room temperature.
- Heat a large cast-iron skillet or heavy bottomed pan over medium-high heat and add a tablespoon of oil. Once the oil moves easily - tilt pan to check - toss capers into pan and vigorously agitate for a moment, coating them in the oil.
- Cook undisturbed for 2 minutes, then vigorously shake pan again. After another minute or two you should begin to hear small popping sounds - the sound of the caper buds inflating as they crisp up. When they become browned and crispy, transfer capers to a small dish.
- Add another tablespoon of oil to pan and swirl to coat. Place the scallops evenly apart, seasoned side down, and add the butter, scooting it between and around scallops with tongs or a butter knife as it sizzles.
- Sear scallops undisturbed for 3 minutes, then check for even caramelization, rotating them as needed.
- When a good caramelized crust has formed, turn scallops to second side. Using a tablespoon, baste each scallop in the hot fat by repeatedly (and quickly) tilting pan towards you to ladle the hot fat over them, sealing in the deep-golden surface crust. Baste like this for 30 seconds to 1 minute, then transfer scallops to a serving platter.
- Cut avocados in half, scoop them from their shells (or bring spoons to the table), arrange them to frame scallops, sprinkling them lightly with flake salt (keep in mind the capers will add their saltiness too). Scatter shaved radish slices around, followed by the greens and fried capers. Add a few grinds of cracked black pepper, squeeze lemon juice over all, and eat at once.