Hard-Seared Sumac Scallops over Blistered Tomato Ptitim & Preserved Lemon Tahini
I learned early on in London kitchens that a proper Mediterranean seafood dinner needs three things: an unapologetic, screaming-hot sear, a grain salad that refuses to play second fiddle, and a velvet sauce to tie it all together. This dish takes me straight back to my childhood in Tel Aviv, eating simple bowls of ptitim at my mother's table, but it is elevated with that fierce, exacting restaurant technique. These sumac-dusted scallops get a beautiful mahogany crust in a cast-iron skillet, resting over pearl couscous laced with blistered summer tomatoes and absolute handfuls of fresh dill. The preserved lemon tahini underneath is so bright and creamy you will want to eat it with a spoon—and honestly, please do! What makes this recipe so incredibly special to me is the dramatic texture contrast: the hot, sharp, earthy crust of the scallop melting into that cool, luxurious tahini. Want to make it your own? If you do not have scallops, a firm white fish or even thick slices of halloumi work beautifully. Just remember my golden rule: do not skimp on the fresh herbs, and let those tomatoes blister until they nearly burst.
Featured Recipe
Hard-Seared Sumac Scallops over Blistered Tomato Ptitim & Preserved Lemon Tahini
I learned early on in London kitchens that a proper Mediterranean seafood dinner needs three things: an unapologetic, screaming-hot sear, a grain salad that refuses to play second fiddle, and a velvet sauce to tie it all together. These sumac-dusted scallops get a mahogany crust in a cast-iron skillet, resting over pearl couscous laced with blistered summer tomatoes and handfuls of fresh dill. The preserved lemon tahini underneath is so bright and creamy you will want to eat it with a spoon.
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Timeline
Ingredients
- 1.5 lbs dry sea scallops(Must be 'dry' scallops for a proper sear)
- 1 tsp sumac(For dusting the scallops)
- 1/2 tsp kosher salt (for scallops)
- 1/2 tsp kosher salt (for scallops finish)
- 2 tbsp neutral cooking oil(Avocado or grapeseed oil)
- 1 tbsp extra virgin olive oil (for toasting)
- 1.5 cups ptitim (Israeli couscous)
- 2 cups vegetable broth or water
- 1/2 tsp kosher salt (for ptitim)
- 1 tbsp extra virgin olive oil (for blistering)
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, finely diced
- 1 clove garlic, grated (for vegetables)
- 1/2 cup fresh dill, roughly chopped(Do not skimp, herbs are the main event)
- 1/2 cup fresh mint, roughly chopped
- 1/4 cup toasted pine nuts
- 2 tbsp extra virgin olive oil (for salad)
- 1.5 tbsp fresh lemon juice (for salad)
- 1/2 cup raw tahini(Use a high-quality brand)
- 2 tbsp finely minced preserved lemon rind(Skin only, seeds and flesh removed)
- 1 clove garlic, grated (for tahini)
- 1.5 tbsp fresh lemon juice (for tahini)
- 1/3 cup ice water(Essential for making the tahini fluffy)
Instructions
- 1
Take 1.5 lbs dry sea scallops out of the fridge. If they aren't 'dry' scallops, they will weep in the pan and steam instead of sear, and we absolutely need that hard crust. Pat them aggressively dry with paper towels. Season one side evenly with 1 tsp sumac and 1/2 tsp kosher salt (for scallops). Let them sit uncovered on a paper towel-lined plate to ensure maximum dryness.
5 min
Tip: Moisture is the enemy of a good sear. Changing the paper towel halfway through resting helps tremendously.
- 2
In a medium saucepan, heat 1 tbsp extra virgin olive oil (for toasting) over medium heat. Add 1.5 cups ptitim (Israeli couscous) and toast until golden and nutty, about 3 minutes. Pour in 2 cups vegetable broth or water and 1/2 tsp kosher salt (for ptitim). Bring to a boil, drop the heat to low, cover, and simmer for 10-12 minutes until tender. Drain any excess liquid and set aside in a large mixing bowl.
15 min
Tip: Toasting the couscous before boiling is a Tel Aviv trick that stops it from turning into mush.
- 3
While the couscous simmers, make the velvet base. In a bowl, vigorously whisk together 1/2 cup raw tahini, 2 tbsp finely minced preserved lemon rind, 1 clove garlic, grated (for tahini), and 1.5 tbsp fresh lemon juice (for tahini). The mixture will seize up and look lumpy immediately, but do not panic. Slowly whisk in 1/3 cup ice water until it transforms into a cloud-like, pourable velvet. Set aside.
5 min
Tip: The ice water is non-negotiable here. It aerates the tahini and turns it from a heavy paste into a literal cloud.
- 4
Heat a large skillet over medium-high heat with 1 tbsp extra virgin olive oil (for blistering). Once shimmering, add 1 pint cherry tomatoes, halved and 1 medium zucchini, finely diced. Let them sit completely undisturbed for 2 minutes to get a hard blister. Toss, add 1 clove garlic, grated (for vegetables), and cook for another 3 minutes until softened but still holding their shape. Transfer this directly into the bowl with the warm ptitim.
8 min
Tip: Resist the urge to stir the tomatoes immediately. Let the heat do the work.
- 5
Into the bowl with the warm ptitim and blistered vegetables, fold in 1/2 cup fresh dill, roughly chopped, 1/2 cup fresh mint, roughly chopped, 1/4 cup toasted pine nuts, 2 tbsp extra virgin olive oil (for salad), and 1.5 tbsp fresh lemon juice (for salad). Taste for seasoning. The warm grains will aggressively drink up the herbs and oil.
3 min
Tip: Mix the salad while the grains are still warm so they absorb all the aromatics.
- 6
This is where we commit. Wipe out your largest cast-iron skillet and set it over high heat. Add 2 tbsp neutral cooking oil and wait until it is literally smoking. Place the scallops sumac-side down. Do not touch them. Let them sear for exactly 2 minutes until a dark mahogany crust forms. Season the top with the remaining 1/2 tsp kosher salt (for scallops finish), flip, and sear the other side for just 1 minute. Remove immediately to a clean plate so they do not overcook.
5 min
Tip: Your smoke alarm might go off. Open a window. A hard sear requires fearless heat.
- 7
Time to build the plate. Take a large serving platter and use the back of a spoon to swoop the preserved lemon tahini across the bottom in a generous layer. Pile the warm, herbaceous ptitim salad slightly off-center. Nestle the screaming-hot, hard-seared scallops into the grains and tahini. Drizzle with any resting juices from the scallop plate. Serve immediately.
3 min
Tip: Generosity is key here. Every bite should have a bit of scallop, herbaceous grain, and that bright tahini.
Chef's Notes
A quick word on scallops: ask your fishmonger for 'dry' scallops. The 'wet' ones have been soaked in a preservative solution that makes them retain water. You cannot get a hard sear on a wet scallop—it will just stubbornly steam in the pan. We want that deep mahogany crust! And please, don't skimp on the fresh herbs in the ptitim; they aren't just a garnish in my kitchen, they are the main event.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.