Seared Scallops with Lime infused Tahini

Ever since I came across this post on Mis Pensamientos blog, I've been craving tahini in a big way.

I started out by making her delicious salad, twice, but couldn't stop there.  Before I knew it, I was hijacked by visions of pan seared scallops with lime infused tahini, rendering me completely helpless against the forces of the kitchen. 

Not such a bad thing after all.

Since everyone in this family has a thing for coleslaw (crémeuse ou traditionnelle?), I served the scallops on a bed of raw cabbage drizzled with the tahini sauce.  De.lish. 

You could also do the reverse and enjoy the scallops over the tahini sauce ~ as desired. (I had to make them again just to be sure it was a suitable alternate.  Pure torture).

Seared Scallops with Lime infused Tahini

For the Scallops

• 6 scallops
• Olive oil

For Lime Infused Tahini

• 1 Tbsp olive oil
• 3 tsp tahini (sesame paste)
• 2 garlic cloves, pressed
• 2 tsp lime juice
• 1 tsp lime zest
• Pinch of sea salt and cracked pepper
• A few pieces of stray cilantro, chopped

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Directions: 

Serves 2

Combine tahini ingredients together in a small bowl and whisk until combined.  Allow ingredients to sit together for at least 1 hour before serving.  Be sure to stir again before drizzling over scallops.

For the scallops, I like to use a cast iron skillet to get a good sear. I use a nice stable fat that can tolerate heat, such as butter or coconut oil, and get the skillet good and hot (but not smoking). Once the fat has melted and the skillet is hot, add scallops to skillet with a sprinkle of sea salt and cracked pepper. Allow scallops to sizzle for approximately two minutes before flipping to sear the other side for another two minutes or until done. (Frying time will depend on the size/width of the scallops you are working with).

When ready to serve, drizzle scallops with tahini (or set tahini in a small bowl beside scallops as pictured) or rest scallops over tahini sauce.

moi je préfère la traditionnelle ~