I absolutely LOVE cooking scallops this way! The best part about it is that you can switch up the dry spice that gets dusted on the scallop for different varieties of seasoned crispiness. MAKE SURE to always get "dry pack" scallops for seared scallops (or just in general) because it just won't have the same crispy effect when you pan-roast them. SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://www.instagram.com/ByronTalbottFACEBOOK: https://www.facebook.com/ByronTalbottFoodPINTEREST: https://www.pinterest.com/botalbott/MOST USED TOOLS:Boos Walnut Cutting Board: http://amzn.to/2BcffgLBoos Maple Cutting Board: http://amzn.to/2BEQqevKitchenAid Mixer: http://amzn.to/2DhP5usKitchenAid Ice Cream Attachment: http://amzn.to/1djb3i8 Vita-Mix Blender: http://amzn.to/2BHDLrfFood Processor: http://bit.ly/2BU20VxTweezer Tongs: http://amzn.to/2BnHnBxSqueeze Bottles: http://amzn.to/1KxaRZXOXO Good Grips Container: http://amzn.to/2Bbs1MAShun Kaji Chef Knife: http://amzn.to/1UdrH4z Shun Kaji Knife Set: http://amzn.to/2kRGhTwAll-Clad Sauce Pan: http://amzn.to/1Ly50oUAll-Clad Fry Pan: http://amzn.to/1emXaQJAll-Clad Pot: http://amzn.to/1LKUB9pMetal Mixing Bowls: http://amzn.to/2BFH3LrGlass Bowls: http://bit.ly/2ks9vJyMarble Slab: http://bit.ly/2CMWCAfTemperature Gun: http://amzn.to/1CNO59NAteco Pastry Bags: http://amzn.to/2CKOrELAteco Pastry Bag Tips: http://amzn.to/2CMWWPGSizzle Platter: http://amzn.to/2BGdBVySilpat: http://amzn.to/2COs5lUPasta Maker: http://bit.ly/1xIjCGD Ring Molds: http://amzn.to/1IS9TmxHand Grater: http://amzn.to/1gd6JmxMetal Cannoli Mold: http://amzn.to/2BIPENtWaffle Iron: http://amzn.to/1Ce3R31INGREDIENTS:2 U10 dry pack scallops. (this will not work well with frozen scallops)2 Yukon gold potatoes2 garlic cloves1tbsp oil and butterSauce:1 whole zucchini1/2 cup yogurtjuice from 1/2 a lemonhandful of spinachGremolata:1 tbsp sliced lemon zest2 tbsp chopped roasted cashews1/4 cup capers1/2 cup butter1 tbsp picked oregano leavesMeyer lemon segments