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Pan-seared diver sea scallops with jalapeño remoulade and salad of heirloom tomatoes

Chef Martin Rios of Restaurant Martin
Santa Fe, New Mexico

Pan-seared diver sea scallops with jalapeño remoulade and salad of heirloom tomatoes - Chef Martin Rios of Restaurant Martin

Ingredients

Jalapeño remoulade

  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons shallots, minced
  • 3 tablespoons vegetable stock
  • 2 jalapeños, seeded and minced

Heirloom tomato salad

  • 6 heirloom tomatoes
  • 3 tablespoons hazelnut oil
  • Zest of 1 lemon
  • 1 teaspoon mint
  • 1 teaspoon rosemary
  • 1 tablespoon chives
  • 2 teaspoons shallots
  • 2 ounces sliced almonds
  • Salt and pepper to taste

Pan-seared diver sea scallops

  • 12 large diver scallops
  • Olive oil
  • Mixed spring greens

Directions

"Scallops are in season this time of year," says Rios of his main-dish pick for an Indian Market meal with friends. "A beautiful salad with tomatoes adds color and brightness to the meal. Then, give it a nice kick with the jalapeño remoulade."

Jalapeño remoulade

Combine all ingredients together and set aside.

Heirloom tomato salad

Cut tomatoes into ¼-inch dice and chop herbs. In a small bowl, combine all ingredients and mix well. Let marinate for a half-hour, allowing the flavors to combine. Refrigerate.

Pan-seared diver sea scallops

In a medium-size sauté pan coated with olive oil, sear the scallops, about 3 minutes on each side.

All together now

Place spring greens on the center of each plate, and top with the heirloom tomato salad and two scallops. Drizzle the remoulade around the scallops and serve.


• Also on C&I: Indian Market recipes, menu, and dinner party tips

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