Seared Scallops Tossed in Aquachile

   This recipe is perfect for hot summer evenings 

   This recipe is perfect for hot summer evenings 


  • 1 pound scallops 
  • 2 teaspoons of Brooklyn Buttery sea salt butter 
  • 2 teaspoons olive oil 
  • kosher salt 
  • pepper
  • 1 small garlic clove 
  • 1/4 cup packed cilantro 
  • 1/4 cup packed parsley 
  • 1 jalapeno 
  • 1/2 tablespoon canola oil
  • 2 tablespoons water 
  • 3/4 cup red onion 
  • 2 ears of corn 


Bring a large pot of water to a boil. Add corn and boil for 10-12 minutes until tender. Allow to cool. On a cutting board cut off ends of corn creating a flat surface on each side. Stand the corn tall and cut down the side of the corn until all kernels are removed. 

Slice 3/4 of a red onion into very thin slices. 

 In a blender combine jalapeno, cilantro, parsley, garlic, oil, water and blend until smooth. Season with salt to taste.

Add corn kernels, onion and all but 3-4 tablespoons of aquachile into medium sized glass bowl (We are going to use those 3-4 tablespoons to plate our dish later) 

Rinse the scallops in cold water then pat dry. Salt and pepper the scallops.

Add Brooklyn Buttery sea salt butter and oil to sauté pan and heat on high heat.  When fats begin to smoke add the scallops one at a time making sure they are not touching and the pan is not overcrowded. Sear the scallops for 1  1/2 minutes on each side until either side develops a golden brown crust. 

Toss the scallops with the aquachile, corn, and onion  mixture. 

Place your 3-4 tablespoons of reserved aquachile on your serving plate and place your tossed scallops on top. Enjoy! 





Josh Green