Hard-Seared Sumac Scallops over Blistered Tomato Ptitim & Preserved Lemon Tahini

Instructions

1. 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. 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. 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. 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. 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. 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. 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.