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.
Recipe courtesy of Reed Groban
Episode: Scottsdale, AZ
Save Recipe Print
1 hr 21 min
1 hr 15 min
6 min
2 servings


Corn Flapjacks:
Orange Honey Butter:
Sweet Potato Curls


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.;

Sweet Potato Curls

Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Seared Scallops

Recipe courtesy of Alton Brown

Seared Sea Scallops with Linguini in a Herb and Wine Sauce

Recipe courtesy of Rachael Ray

Scallops Provencal

Recipe courtesy of Ina Garten

Grilled Scallops

Recipe courtesy of Lan Chirico

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories