Canela’s Seared Scallops
Enjoy Canela Bistro & Wine Bar’s Seared Scallops with Fresh Seaweed and Aioli at home!
1 french baguette, cut into rounds
Spanish Extra Virgin Olive Oil
Pure Olive oil for searing
1 cup of dry cooking sherry
2 Tbl minced garlic
5 shallots, sliced into half moons
juice of 1 or 2 lemons
2 Tbl of butter
1lb. mix of fresh seaweed, drained, and sliced into bite-sized pieces
large scallops, dry
2 Tbl, Spanish sherry vinegar
Mix sherry vinegar and 2 Tbl EVOO, season if needed with salt and pepper. Mix in seaweed and set aside.
Heat a large saute pan over medium-high heat. Season scallops with salt and pepper and color on each side, about 2 minutes per side. Remove from pan and add in shallots, garlic and a pinch of salt and pepper. Saute about 5 minutes and deglaze with sherry. Add in butter and then add scallops back in the pan and warm through. Add lemon to taste and more salt and pepper to taste.
Place each scallop on top of bread round and top with shallot and sauce mixture.
Top with a little aioli, seaweed, and more olive oil before serving.