Buckwheat-Crusted Scallops with Thai Basil and Lime

Pat scallops completely dry with paper towels — moisture is the enemy of a good crust. Season lightly with salt and let rest while you prepare the coating.

Toast buckwheat groats in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, about 3-4 minutes. Transfer to a plate to cool.

Crush toasted buckwheat roughly in a mortar — you want coarse, uneven pieces for texture, not a fine powder. Combine with buckwheat flour, 1/4 tsp salt, and black pepper in a shallow bowl.

Press each scallop firmly into the buckwheat mixture, coating the top and sides well. Set aside on a dry plate.

Whisk together lime juice, lime zest, soy sauce, cayenne, and half the minced garlic in a small bowl. Set aside.

Heat coconut oil in a large heavy skillet (cast iron is ideal) over high heat until oil shimmers and ripples — about 2 minutes. The pan must be ripping hot.

Lay scallops crust-side down in the pan, leaving space between each. Sear 2 minutes without touching until deeply golden. Flip carefully and sear the other side 1-2 minutes more. Scallops are done when they feel firm but still have a slight give in the center. Transfer to a warm plate.

Reduce heat to medium. Add remaining garlic to the pan and stir-fry 30 seconds until fragrant. Pour in the lime-soy sauce — it will sizzle dramatically. Let bubble 1 minute until slightly reduced.

Toss scallops gently in the sauce, coating each piece. Add fresh basil and fold just until wilted, about 20 seconds.

Divide scallops among plates, spooning sauce and basil over the top. Serve immediately with lime wedges on the side for an extra squeeze na krap!