Directions
1. Prep the scallops: Pat scallops dry with paper towel (dry = good sear). Season lightly with neutral salt on one side only. Your Haiku Ume Davidson Plum Salt will be added after cooking.
2. Heat the pan: Place a stainless steel or cast iron pan over medium-high heat. Add oil and wait until shimmering hot.
3. Sear the scallops: Place scallops in the pan seasoned-side down. Don’t crowd the pan. Sear undisturbed for 1.5–2 minutes, until a golden crust forms.
4. Flip and finish: Flip the scallops, add butter (if using), and baste quickly. Cook another 30–60 seconds until just opaque in the centre. Remove immediately to a plate.
5. Season and serve: Sprinkle each scallop with a pinch of Haiku Ume Davidson Plum Salt, squeeze over a few drops of lemon, and garnish with herbs.
6. Optional plating: Dot a bit of crème fraîche on the plate and nestle the scallops in.
