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Seared Scallops with Tzatziki
Ingredients
  • subheading: Sumac-Rose Spice:
  • 2 tablespoonspink peppercorns
  • ¼ cuprose petals
  • 3 tablespoonssumac
  • 1 teaspooncoarsely ground cumin
  • 2 teaspoonsUrfa pepper
  • 1 tablespoonsesame seeds, toasted
  • subheading: Tzatziki:
  • 1 English cucumber, peeled, seeded and finely diced
  • 1 teaspoonkosher salt, plus more to taste
  • 2 clovesgarlic confit or fresh garlic
  • ¾ cupGreek yogurt
  • ¾ cuplabneh
  • ¼ cupextra-virgin olive oil, plus more for drizzling
  • 2 tablespoonsminced fresh mint
  • 2 tablespoonsminced fresh dill
  • freshly ground white pepper to taste
  • subheading: Scallops:
  • 1 small red radish, trimmed
  • 3 tablespoonscanola oil
  • kosher salt
  • 12 scallops, cleaned and side muscle removed
  • 1 cupTzatziki (recipe above)
  • ¾ teaspoonSumac-Rose Spice (recipe above)
  • ¼ cuppea tendrils or leaves from 2 sprigs fresh flat-leaf parsley
  • 1 tablespoonextra-virgin olive oil
  • flaky sea salt
Steps
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