Pan-fried Spicy Scallops

Ingredients:

Scallops

• 12 large scallops, drained (about 500g)
• 1 tbsp Spanish smoked paprika
• 1 teaspoon light brown sugar
• 1 tsp ground cumin
• 0.5 tsp ground fennel seeds
• 0.5 tsp ground coriander
• 0.5 tsp mustard powder
• 1 tbsp. l. rapeseed oil (canola)
• 1/4 tbsp. grated cotija cheese
• Thin rings of Fresno pepper, chili paste and microgreens, for serving

Salsa Verde

• 1 cup finely chopped mustard greens
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped
• 0.5 cup fresh tarragon, chopped
• 2 tbsp capers, chopped
• 4 anchovies in oil, finely chopped
• 2 cloves garlic, finely chopped
• Grated zest of 2 lemons
• 1 cup extra-virgin olive oil

Preparation:

1. Salsa Verde:
   
   In a large bowl, combine mustard greens, parsley, mint, tarragon, capers, anchovies, garlic, and lemon zest. Add olive oil, salt, and pepper. Let stand at room temperature for at least 30 minutes before serving.
   
2. Scallops:
   
   In a small bowl, combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder, and 1 teaspoon of salt. Sprinkle the scallops on both sides with salt and black pepper, then sprinkle with the spice mixture. Rub the spices into the scallops.
   
3. In a large nonstick skillet, heat the canola oil over high heat until shimmering. Add the scallops in a single layer and cook until golden brown on the bottom, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
4. Serve 2-3 scallops per serving; drizzle each scallop with a spoonful of salsa verde, sprinkle with cotija cheese, and garnish with a slice of Fresno chili. Serve with hot chili paste and microgreens.