Chunky, tender scallops in all their delicious glory.Gather Journal Seared Scallops with Scallion Oil
Sometimes true elegance lies in simplicity. Plump, tender scallops are the boldfaced star here, with a racy scallion oil in a supporting role. A pairing that achieves a perfectly delicate balance.
Fill a large pot with water and bring to a boil. Season with a pinch of salt. Cook beans until just tender, about 5 to 6 minutes, then drain.
Meanwhile, heat ¼ cup oil in a large skillet until just hot. Stir in scallions, season with ¼ tsp salt and cook until just wilted, about 2 minutes. Transfer to a small bowl.
Wipe out your skillet and heat remaining Tbsp oil until very hot. Season scallops with salt and pepper and sear until just golden brown. Give them a flip and sear other side until golden brown and scallops are just cooked through, about 5 minutes total.
Divide beans among plates. Top with scallops then scallion oil and ﬁnish with a squeeze of lime and a grind of black pepper.