Seared Scallops With Artichokes and Salami
Ready In: 15 mins
Yields: 16 appetizers
Ingredients
- 1 (454 g) bag wild atlantic canada sea scallops, thawed and patted dry
- 1⁄4 teaspoon salt
- pepper
- 2 teaspoons 100% pure canola oil, divided
- 8 slices genoa salami (mild or spicy)
- 4 canned artichokes, drained and cut into quarters
Directions
- Season 16 scallops on both sides with salt and pepper (save the rest for another use).
- Heat 1 teaspoons oil in a medium nonstick pan over medium-high heat. When pan is hot add 8 scallops and sear without moving or touching them for about 2 minutes or until a golden crust forms. Flip scallops and sear about 2 minutes more. Remove to a paper-towel lined plate.
- Add 1 teaspoons more oil, as needed, and sear second batch of scallops. Remove to a plate.
- In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm.
- Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.
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