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Seared Scallops with Tzatziki

Thomas Schauer
Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

The creamy yogurt in tzatziki brings out the natural sweetness in scallops. In the fall, we like to pair them with an apple cacik, a Turkish cousin to tzatziki. Even fava Santorini makes for a delicious combination. Season the scallops with our Sumac-Rose Spice and you’ll find an unexpected aroma and tartness. When shopping for scallops, look for 10/20 size (10 to 20 make up a pound) and make sure they’re dry-packed, meaning they haven’t been artificially plumped up with water and additives. When cooking them, get a good hard sear and don’t cook them beyond that — you want to make sure they don’t get chewy.

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