Ingredients:
- 1.36 kg (3 lbs) Center-cut Side of Salmon, skin-on
- 15 g (1 tbsp) Kosher salt
- 60 g (1/2 cup) Panko breadcrumbs
- 30 g (1/4 cup) Fresh parsley, finely minced
- 15 g (1 tbsp) Fresh thyme, minced
- 2 cloves Garlic, grated
- 30 ml (2 tbsp) Dijon mustard
- 900 g (2 lbs) Jumbo Sea Scallops (dry-packed)
- 60 g (4 tbsp) Unsalted butter
- 30 ml (2 tbsp) Neutral oil (Grapeseed or Avocado)
- 1 Lemon, juiced and zested
- 5 g (1 tsp) Smoked paprika
- 50 g (1/3 cup) Pomegranate arils
- 1 handful Microgreens or fresh dill
Instructions:
- Preheat your oven to 200°C (400°F). Pat the salmon dry with paper towels. Season the salmon with kosher salt and let it sit for 10 minutes to dry-brine.
- In a small bowl, combine the panko breadcrumbs, minced parsley, thyme, and grated garlic.
- Brush the top of the salmon with Dijon mustard. Press the herb-panko mixture firmly onto the mustard layer to create an even crust.
- Place the salmon on a parchment-lined tray and roast for 12–15 minutes until the internal temperature reaches 52°C (125°F) for medium-rare or 57°C (135°F) for medium.
- While salmon rests, heat a cast iron skillet with neutral oil until shimmering. Pat scallops extremely dry and season with salt.
- Sear scallops for 2 minutes on the first side until a deep golden crust forms. Flip the scallops, add butter, garlic, lemon juice, and smoked paprika.
- Baste the scallops with the foaming butter for 1 minute, then remove from heat immediately to avoid overcooking.
- Garnish the seafood platter with pomegranate arils and microgreens before serving.