the shallot and slice
crosswise into thin discs, about 3mm thick. Place the sliced
shallot, 1 tsp. of olive oil and a pinch of salt
in a small skillet
and bring to medium heat.
Cook the shallot for 5-7 minutes until it has softened, but has not browned.
Remove from heat.
In a small bowl, combine the cooked shallot and the rest of the ingredients for the salsa. Whisk
together with a fork and adjust to taste
by adding more honey, vinegar or salt.
the french beans. Remove them from the heat
before they’re done cooking (still a little crispy) and run them under cold water to halt the cooking process. Set aside to dry.
the safflower oil in a large, heavy-bottomed skillet
over high heat.
I highly recommend you use a cast iron skillet,
both for its heat
retention and for its natural non-stick nature. Bring the oil just below its smoking
point – you should see light whisps of smoke,
but not much more than that.
Ensure the surface of each scallop
is as dry
as possible to encourage browning.
Place the scallops
in the pan, leaving plenty of space between each one. Don’t touch them for 60 seconds – they’re busy forming a golden crust and if you move them, you risk tearing it away. After 60 seconds, lift the edge of one of the scallops
to check for brownness. If it is golden brown, flip
it over and give it another 90 seconds. If not, let it sit for another 30 seconds. Cooked scallops can
still be translucent in the middle, but cook them to a doneness you’re comfortable with.
lay down a pile of beans and divide the scallops
between two plates. Top
with the salsa mixture, and a little extra sesame seeds,
if you so desire.