Pan Seared Diver Scallops

Total Time:
40 min
20 min
20 min

1 serving

  • 4 ounces porcinis
  • 3 cipollinis
  • 2 tablespoons clarified butter, plus 2 tablespoons
  • 2 tablespoons vegetable oil
  • 6 ounces diver scallops
  • Salt
  • Freshly ground black pepper
  • 1 bunch baby spinach
  • 1 tablespoon butter
  • 2 ounces fingerling potatoes
  • Hot Bacon Vinaigrette, recipe follows
  • Hot Bacon Vinaigrette:
  • 1 ounces smoked slab bacon
  • 1/4 cup sliced shallots
  • 1/2 cup sherry vinegar
  • 1/2 ounce demi-glace
  • 1/4 pound butter, softened
  • Salt
  • Freshly ground pepper
  • Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.

  • Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.

  • Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.

  • Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.

  • Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.

  • Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.

Hot Bacon Vinaigrette:
  • In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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5.0 1
I made this recipe and everyone loved it. Made a few changes, used sliced babybella mushrooms, couldnt find the others and used shallots instead of the other onions because the market didnt have them. My family loved this. My youngest made a 1/2 lb of macaroni and put it all on top for himself. I didnt make the sauce, because we were trying to cut some fat. Great recipe.. will definitely make it again.. item not reviewed by moderator and published