Rummaging through my freezer, desperately needing to make some sense of the mess it had become, I found the leftover Ajo Blanco I made. I decided to freeze what I had left of it for a rainy and day that day had arrived, although it wasn’t actually raining.
The first time I had Ajo Blanco it was with charred octopus so I thought it could also serve as a nice blanket for sea scallops to sit on.
*If you are using a frozen soup or sauce of any kind, once it’s defrosted pop it back into a blender or food processor to bring it back to it’s original consistency.
Ingredients (Serves 2)
10 Sea scallops
Extra Virgin Olive Oil
Kosher salt
Season both sides of the scallops with salt. Heat a medium skillet over medium-high heat until nearly smoking, 1½ to 2 minutes. Add 2 teaspoons of olive oil and the scallops and cook until golden brown, about 3½ minutes. Turn the scallops over and cook on the other side until golden brown, about 3½ minutes longer. Turn off the heat and set the pan aside.
Spoon 4 tablespoons of the ajo blanco in two shallow bowls or plates. top with scallops, drizzle with olive oil and serve.
The Art of Thyming 