Pan Seared Scallops with Truffle Carpaccio & Dill
1 lb. or 12 Sea Scallops
2 tbsp. Extra Virgin Olive Oil
1 tbsp. Unsalted Butter (I used Ghee)
12 Slices Truffle Carpaccio
Dill to Garnish
Instructions: (from The Broad Fork by Hugh Acheson):
Pat the scallops dry and season them with Kosher Salt. Place a large sauté pan on high heat and add the oil. When the oil is shimmering, place the scallops in the hot pan and sear them on one side for 3 minutes, until they are nicely browned. Add the butter, and when it has melted, spoon the butter over the scallops to baste them. Turn the scallops over and cook for another 2 to 3 minutes, until just cooked. Remove the scallops from the pan and let them rest for a couple of minutes.
In an appetizer spoon, place one seared sea scallop. Top with a slice of Truffle Carpaccio and small piece of dill. Repeat for remaining scallops.