Recipe courtesy of Reed Groban

Seared Sea Scallops

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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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Ingredients

Corn Flapjacks:

Orange Honey Butter:

Sweet Potato Curls

Directions

  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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