Sumac-Seared Scallops with Mostarda from Season: Big Flavors, Beautiful Food by Nik Sharma
I spent four wonderful summers celebrating the Fourth of July at the Pines on Fire Island, in New York. Michael and I would share a house with some of our close
Ingredients
- ½ tsp fine sea salt
- 1 cup [250 g] Apple and Pear Mostarda
- 12 sea scallops
- 2 Tbsp thinly sliced fresh cilantro or flat-leaf parsley leaves (optional)
- 3 to 4 Tbsp Ghee
- 1 tsp ground sumac
- 1 Tbsp water (optional)
- ½ tsp freshly ground black pepper
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