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6 scallops
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Olive oil
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1 Tbsp olive oil
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3 tsp tahini (sesame paste)
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2 garlic cloves, pressed
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2 tsp lime juice
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1 tsp lime zest
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Pinch of sea salt and cracked pepper
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A few pieces of stray cilantro, chopped
For the scallops, I like to use a cast iron skillet to get a good sear. I use a nice stable fat that can tolerate heat, such as butter or coconut oil, and get the skillet good and hot (but not smoking). Once the fat has melted and the skillet is hot, add scallops to skillet with a sprinkle of sea salt and cracked pepper. Allow scallops to sizzle for approximately two minutes before flipping to sear the other side for another two minutes or until done. (Frying time will depend on the size/width of the scallops you are working with).
When ready to serve, drizzle scallops with tahini (or set tahini in a small bowl beside scallops as pictured) or rest scallops over tahini sauce.