Seared Scallops With Artichokes and Salami

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (454 g) bag wild atlantic canada sea scallops, thawed and patted dry
  • 14
    teaspoon salt
  • 2
    teaspoons 100% pure canola oil, divided
  • 8
    slices genoa salami (mild or spicy)
  • 4
    canned artichokes, drained and cut into quarters
Advertisement

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.
Advertisement