Seared Scallop Purses – Elevated Thanksgiving Day Appetizer in Ten Minutes

Thanksgiving is officially the biggest food holiday of the year (well, next to the Super Bowl, if you consider the Super Bowl a holiday).

While you’re busy thinking about getting together the turkey, stuffing, cranberry sauce, and mashed potatoes, don’t forget about the appetizers your guests will be happy to nosh on.

Not only are these seared scallops quick and easy, they are hand held, and can be served with just small plates and cocktail napkins, so no need to pile on extra dishes for the cleanup crew.

Are Scallops Good for You?

Scallops are a healthy source of lean protein, and chock full of vitamins like B12, important for nerve function and energy, immune boosting zinc, heart healthy omega 3 fatty acids, and antioxidants.

This appetizer is both gluten and dairy free, if you are avoiding these in your diet.

Scallops are in the shellfish family, and should be avoided if you have a shellfish allergy.

What Scallops are the Best?

Look for scallops labeled as “dry.” If there is no labeling, ask your fish monger. Sea scallops are often soaked in a phosphate solution to make them look white. Scallops absorb this liquid, when then gets released in the pan during cooking, and they wind up steaming, and having a flabby texture instead of getting a nice caramelized sear. Phosphate soaked scallops will also shrink, while dry scallops maintain their size.

How Do I Prepare Scallops?

Scallops Searing in Brown Butter

If your scallops are frozen, defrost them in the refrigerator. Give them a rinse, and remove and discard the small strip of muscle along the side of the scallop. Pat dry with paper towels. If the scallops are wet, oil and water will splatter when placed in a hot pan, increasing a risk for getting burned.

Either dust salt and pepper, or choose seasonings like the recipe below with Old Bay and cornmeal.

Get your pan good and hot with a fat like butter, olive oil, coconut oil, or a high smoke point oil like grapeseed oil before dropping the scallops in, one by one, leaving plenty of real estate between the scallops. Set your timer for two minutes, and using a spatula or tongs, gently turn and cook for two more minutes. Serve immediately. They can be eaten hot or at room temperature.

What is Radicchio?

Radicchio is part of the chicory family, has a gorgeous red hue, resembling a baby purple cabbage. It is low in calories, and packed with fiber, iron, zinc, and potassium. The leaves are tender, but have a pleasant crunch, and the taste is slightly bitter, a wonderful contrast and compliment to the sweetness of the scallops, and richness of the avocado.

Instagram Tutorial: Follow along for recipe tips

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Seared Scallop Purses with Avocado and Radicchio

Ingredients

10 Sea Scallops
1 tbsp unsalted butter preferably grass fed
2 tbsp good olive oil or high smoke point oil like grapeseed oil
10 large radicchio leaves
1 large ripe avocado
½ lemon juiced
Pinch of sea salt
3 tablespoons course corn meal
½ tsp Old Bay Seasoning

Instructions

Rinse scallops, remove and discard muscle along side of scallop, and pat dry well with paper towels
Mix corn meal and Old Bay on a plate
Taste mixture and add another ¼ tsp more of Old Bay if you want the scallops to be saltier
Coat scallops in corn meal Old Bay mixture
In a heavy pan, such as a cast iron skillet, heat oil and butter until butter begins to bubble and brown slightly
Sear scallops two minutes each side, until browned on the outside, and heated through on the inside
Meanwhile, mash avocado with lemon and salt, and divide amongst inside of radicchio leaves, and place on a serving platter
Drop one scallop on avocado in each radicchio leaf and serve

Recipe Notes

Makes 10 Pieces