What do you get when you pair seared sea scallops with arugula salad and Blueberry White Pepper Not Ketchup? A shockingly good seafood dinner that’s perfect for company. The secret to golden brown scallops with that amazing crust: Don’t crowd the pan. This dish is on the menu at the cafe at Santa Monica Seafood, southern California’s best seafood market.



   2 teaspoons canola oil

  4 teaspoons olive oil, divided

  10 large Maine dry sea scallops

  Sea salt

  Freshly ground pepper

  2 cups baby arugula

  2 teaspoons champagne vinegar

  2 Tablespoons sunflower seeds, toasted

  1/4 cup Blueberry White Pepper Not Ketchup


 *25 minutes | 10+ servings





  1. Preheat the oven to 400 degrees F.
  2. Heat a large ovenproof nonstick skillet over medium-high heat until very hot. Add the canola oil and 2 teaspoons of the olive oil.
  3. Sprinkle the scallops with salt and pepper, then lay them carefully in the skillet, making sure they’re not touching.
  4. Sear the scallops on the first side about 2 minutes, then turn them over and put the skillet into the oven for 3-4 minutes.
  5. While the scallops are cooking, toss the arugula and red onion in a large bowl with salt, pepper, the remaining 2 teaspoons olive oil, and the vinegar.
  6. To serve, make a circle around two large plates with the Blueberry White Pepper Not Ketchup. Divide the arugula salad into two portions, then mound half the salad in the middle of each plate. Sprinkle with the sunflower seeds.
  7. Using 5 scallops for each plate, arrange the scallops evenly around the plate, placing them on top of the circle of Blueberry White Pepper Not Ketchup. Dot or spoon some more Not Ketchup on top of each scallop. Serve immediately.