📝 About This Recipe
Inspired by the coastal 'Escabeche' traditions of the Mediterranean, these pickled scallops are a luxurious preservation of the sea's finest bounty. We gently poach succulent sea scallops in a vibrant, aromatic brine infused with saffron, citrus zest, and toasted spices, resulting in a buttery texture and a sophisticated tang. This dish is a stunning centerpiece for any charcuterie board or a refreshing appetizer that bridges the gap between raw crudo and cooked seafood.
🥗 Ingredients
The Seafood
- 1.5 pounds Dry-packed Sea Scallops (adductor muscle removed, patted very dry)
- 2 tablespoons Extra Virgin Olive Oil (high smoke point variety for searing)
The Pickling Brine
- 1.5 cups Champagne Vinegar (or white wine vinegar)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons Granulated Sugar (to balance acidity)
- 1 tablespoon Sea Salt (fine grain)
- 1 pinch Saffron Threads (roughly 15-20 threads)
- 1/2 cup Water
Aromatics & Spices
- 1 large Shallot (very thinly sliced into rings)
- 3 pieces Garlic Cloves (thinly slivered)
- 1/4 cup Fennel Bulb (shaved paper-thin)
- 1 teaspoon Pink Peppercorns (whole)
- 1 teaspoon Coriander Seeds (lightly toasted)
- 2 pieces Bay Leaves (fresh if possible)
- 3 strips Lemon Zest (removed with a vegetable peeler)
- 1/2 piece Fresh Fresno Chili (seeded and sliced for subtle heat)
👨🍳 Instructions
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1
Prepare the scallops by removing the tough side muscle (the 'foot') if present. Pat them extremely dry with paper towels; moisture is the enemy of a good sear.
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2
In a medium stainless steel saucepan, combine the champagne vinegar, white wine, water, sugar, and sea salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt have fully dissolved.
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3
Add the saffron threads, pink peppercorns, toasted coriander seeds, and bay leaves to the brine. Turn off the heat and let the spices steep for 10 minutes to develop a golden hue and deep aroma.
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4
While the brine steeps, heat the olive oil in a heavy cast-iron or stainless steel skillet over high heat until it just begins to shimmer and smoke.
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5
Sear the scallops in batches to avoid crowding the pan. Cook for only 60-90 seconds on one side until a deep golden-brown crust forms. Do not flip them; we want them partially raw to finish 'cooking' in the acidic brine.
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6
Remove the scallops from the pan and place them immediately into a clean, wide-mouthed glass jar or a non-reactive heat-proof container.
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7
Layer the sliced shallots, garlic slivers, shaved fennel, lemon zest strips, and fresno chili slices in between and around the scallops in the jar.
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8
Bring the pickling brine back to a very low simmer (do not boil). Carefully pour the hot liquid and all the spices over the scallops, ensuring they are completely submerged.
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9
Allow the container to sit at room temperature uncovered for about 30 minutes until the liquid has cooled significantly.
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10
Seal the jar tightly and transfer it to the refrigerator. Let the scallops pickle for at least 4 hours, though 24 hours is ideal for the flavors to fully penetrate the seafood.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent searing and create a soapy taste. If the brine doesn't fully cover the scallops, top it off with a little extra splash of white wine or vinegar. Avoid overcooking during the sear; the residual heat and the acidity of the vinegar will finish the centers to a perfect medium-rare. Use a mandoline for the fennel and shallots to ensure they are thin enough to soften beautifully in the brine. These will keep in the refrigerator for up to 3 days, but are best enjoyed within 24-48 hours.
🍽️ Serving Suggestions
Serve chilled on top of toasted sourdough points rubbed with a garlic clove. Pair with a crisp, high-acidity glass of Albariño or a chilled dry Rosé. Arrange on a platter with Castelvetrano olives, Marcona almonds, and fresh dill sprigs. Use the leftover pickling liquid and aromatics as a base for a bright vinaigrette for a fennel and citrus salad. Top each scallop with a small dollop of crème fraîche and a tiny sprig of chervil for an elegant canapé.