Pan Seared Mano de Leon Scallop with Zebra Potato & Avocado Salad, Sugar Plum & Petite Tarragon. Recipe courtesy Chef Amy DiBiase of Tidal at Paradise Point Resort & Spa.
- 6 each Mano de Leon Scallops*
- 1 avocado diced
- 3 each sugar plums cut into wedges
- 6 each zebra potato diced and boiled until tender
- 1 tbsp fresh tarragon leaves
- 1/2 cup green onion tops, chopped
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- Salt, pepper & garlic powder to taste
*Mano de Leon or “Paw of the Lion” is aptly named by Latino fishermen for the scallop’s extra large size and orange coloration similar to that of a lion’s paw. When we first published this recipe, Mano de Leon were widely available in Southern California. Unfortunately, the fishery has since experienced an unforeseen occurrence that wiped out the wild population. Any jumbo scallop will work for this recipe. Alternatively, you could use one pound of bay scallops.
NOTE: if you do not have access to sugar plums and/or zebra potatoes in your area, use regular plums and red potatoes.
How to Prepare:
- For the Potato Salad: In a mixing bowl add the cooked potato, plums, avocado, mayonnaise, green onion and tarragon. Mix well and season with salt, pepper, garlic powder and apple cider vinegar. Set aside.
- Using either a cast iron skillet or nonstick pan, add two tablespoons of vegetable oil. Season scallops with salt and pepper, place one at a time into almost smoking pan and cook on one side until you see a light brown edge start to form. Add two tablespoons of unsalted butter and baste the scallops with the foaming butter. Flip each scallop using a spoon or spatula. Continue to cook in butter for 2 minutes. (Note: if using bay scallops, add to pan all at once and stir to brown on all sides. The bay scallops will cook very fast so be careful not to overdo them!)
- Serve 1-2 jumbo scallops per person (or a ‘serving’ of bay scallops) with a side of salad.
Dry Diver Bay Scallops