This seared scallop recipe has a unique twist using sumac in place of  traditional citrus. We love sumac's tangy, bright flavor. Hang on taste buds, your mouth will go on a joy ride when you taste this bold dish of spiced fruit preserves paired with the richness of the sea. 

Makes 3-4 Appetizer Servings


  • 12 sea scallops
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 teaspoons of freshly ground pepper
  • 1 teaspoon ground sumac
  • 3-4 Tablespoons ghee
  • 1 Cup Apple Pear Mostarda (see recipe below)
  • 1 Tablespoon water (optional)
  • 2 Tablespoons thinly sliced fresh cilantro or flat leaf parsley leaves (optional)


    1. Mix together salt, pepper, sumac in a small bowl.
    2. Pat scallops dry with a paper towel.
    3. Sprinkle sumac seasoning over scallops.
    4. In a medium cast iron skillet, melt ghee over high heat.
    5. When the ghee is hot and starts to smoke, add scallops.
    6. Cook 1  1/2 - 2 minutes per side until deep golden crust forms.
    7. Remove scallops from skillet and put on paper towels. 


    Apple Pear Mostarda


    • 1 large Bartlett Pear
    • 2 large Honey Crisp Apples
    • 3 Tablespoons Dijon Mustard
    • 2 Tablespoons of sugar
    • 2 Tablespoons yellow mustard seeds
    • 1 Tablespoon dried juniper berries
    • 2 Tablespoons water
    • 1 Tablespoon extra virgin olive oil
    • 1/4 Cup Verjus Blanc (tart fresh juice of unripened wine grapes) 


    1. Peel and core apples and pear.
    2. Cut them into 1/4 inch dice.
    3. Combine all ingredients in a medium stainless saucepan.
    4. Cook over medium high heat stirring occasionally 25-30 mins or until fruit is soft and most of the liquid has evaporated. If mixture seems too thick, you can always thin it out with your tablespoon of water.
    5. Spread out mostarda on a serving dish.
    6. Place hot scallops on top of mostarda.
    7. Garnish with cilantro or flat leaf parsley. 


    Recipe from “Season” by Nik Sharm

    January 08, 2019

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