Seared Sea Scallops

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.]

Total Time:
1 hr 21 min
1 hr 15 min
6 min

2 servings

  • 2 tablespoons olive oil
  • 6 U-10 scallops
  • Salt and pepper
  • 10 leaves spinach
  • 2 tablespoon garlic
  • 4 tablespoons white wine
  • Corn flapjacks, recipe follows
  • Orange honey butter, recipe follows
  • 2 teaspoons cooked and crumbled pancetta
  • 2 teaspoons chopped chives
  • Sweet potato curls, recipe follows
  • Corn Flapjacks:
  • 4 ounces pureed corn
  • 1/4 cup corn kernels
  • 1/2 cup flour
  • 1/3 cup milk
  • 1 teaspoons sugar
  • 3/4 teaspoons salt
  • 1 teaspoons baking powder
  • 1/3 teaspoon baking soda
  • Orange Honey Butter:
  • 1/2 cup white wine
  • 1/2 cup orange juice
  • 1 tablespoons chopped garlic
  • 1 tablespoons chopped shallot
  • 1 thyme sprig
  • 2 ounces heavy cream
  • 1/2 pound butter
  • 2 ounces honey
  • Sweet Potato Curls
  • 1 sweet potato
  • Hot oil, for frying
  • In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.

  • In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.

Corn Flapjacks:
  • Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.

Orange Honey Butter:
  • Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.

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