(WITI) -- Searing scallops requires a little bit of skill. Micah Kaufman, executive chef of the Milwaukee Art Museum, joins Real Milwaukee, to show us how to pan fry them to perfection.
Simple Scallop Ceviche
Micah Kaufman, Milwaukee Art Museum
Salt & Pepper to Taste
Begin by cleaning and rinsing the scallops. Lay paper towel above and below the scallops as to extract as much moisture as possible. Slice into bit size pieces and mix with the onion, tomato, jalapeno, cilantro, and lime juice. Place in an air tight container and refrigerate for at least 3hrs, stirring half way. The lime juice will literally cook the scallops, rendering them sweet and tender. This must be kept as cold as possible and will not last more than a day, so eat it all! Season to taste before serving. This is a base recipe, so feel free to add your favorite fruits and make it your own.
Scallop Searing Tips: