Pan Seared Diver Scallops Recipe

Name: Pan Seared Diver Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Clean porcinis with a damp cloth.
2
Remove caps from stems and slice.
3
Trim outer part of stem with paring knife, slice, and set aside.
4
Peel cipollinis and cut lengthwise.
5
Carmelize in 2 tablespoons clarified butter and set aside.
6
Heat oil on saute pan.
7
Season scallops with salt and pepper.
8
Sear until carmelized on both sides.
9
Wash baby spinach and dry.
10
Add butter to a small saute pan and melt.
11
Add spinach and cook until wilted.
12
Wash fingerling potatoes and slice thin using a mandolin or knife.
13
Season with salt and pepper.
14
Brown in 2 tablespoons clarified butter.
15
Combine mushrooms, spinach and potatoes on center of plate.
16
Top with scallops.
17
Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
18
In a saucepot, render bacon.
19
Add shallots and sweat.
20
Add vinegar and reduce by 3/4.
21
Add demi-glace and reduce by 1/2.
22
Melt in whole butter slowly.
23
Strain.
24
Adjust seasoning with salt and pepper.
25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
26
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 ounces porcinis, 3 cipollinis, 2 tablespoons clarified butter, plus 2 tablespoons, 2 tablespoons vegetable oil, and more.

Yes, Pan Seared Diver Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Diver Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions