Recipe courtesy of Reed Groban

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.
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  • Level: Intermediate
  • Total: 1 hr 21 min
  • Prep: 1 hr 15 min
  • Cook: 6 min
  • Yield: 2 servings
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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


  1. 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.
  2. 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:

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

Orange Honey Butter:

  1. 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

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