Recreate a Restaurant Experience at Home With Glasspar’s Seared Scallops

The first step to achieving Chef Rob Wilson’s seared scallop recipe is starting with fresh U-10 scallops found at Glasspar Seafood Market, open Wednesday from 1-5 p.m. and Saturday from 12-4 p.m. Then, it’s up to you to channel your inner chef and practice your basting technique.

Pan Seared Diver Scallops, Carrot Purée
Thyme Scented Spring Peas & Bacon
Truffle Butter Sauce


You’ll Need:

Carrot Puree
  • 2 ea. carrots, large, peeled and chopped
  • 1/2 ea. onion, peeled and chopped
  • 2 ea. garlic cloves, chopped
  • 1 oz. vegetable oil
  • 1 ea. (small) Idaho potato, peeled and chopped
  • 8 oz. orange juice, fresh squeezed
  • 16 oz. chicken stock or broth
  • 8 sprigs. thyme, fresh
  • salt & ground pepper to taste
Thyme Scented Spring Peas & Bacon
  • 8 oz. fresh english peas, blanched and shocked
  • 6 ea. bacon slices, finely chopped
  • 2 ea. shallots, cut in to rings
  • 4 ea.garlic cloves, minced
  • 10 ea. sprigs. thyme, stems removed
  • 4 oz. white wine
  • 4 oz. truffle butter, cut into small pieces
  • (European Butter and Truffle oil may be substituted)
  • Salt & ground black pepper to taste
Scallops
  • 3-4 ea. Diver/ U-10 scallops per person
  • 1 TBSP Vegetable Oil
  • 4 oz European Style butter
  • 8 ea. fresh thyme sprigs
  • 2 ea. lemon, cut in half
  • salt & ground black pepper to taste

Directions:

For the Carrot Puree:
  1. In a medium sauce pot on high heat add the vegetable oil and sauté the onion and garlic for 2-3 minutes. Add the fresh thyme and cook for another minute.
  2. Next add the carrots, potatoes, chicken stock and orange juice. Bring to a boil then reduce the heat to simmer.In a medium sauce pot on high heat add the vegetable oil and sauté the onion and garlic for 2-3 minutes. Add the fresh thyme and cook for another minute. Cook until the carrots are tender.
  3. When fully cooked remove the Thyme sprigs and puree in a kitchen blender until completely smooth.
For the Thyme Scented Spring Peas & Bacon:
  1. In a large sauté pan add the finely chopped bacon and cook on medium heat until crisp. Add the shallot rings and minced garlic and sauté for about 1 to 2 minutes.
  2. Turn the heat up to high and add the fresh thyme and peas and continue to sauté for 2 minutes. Deglaze with the white wine and let it reduce by half.
  3. To finish, stir in the truffle butter to finish the sauce.
For the Scallops:
  1. In a very hot sauté pan add the vegetable oil.
  2. Season the scallops with salt and pepper. Gently place the scallops into the hot sauté pan. Let them sear for 1-2 minutes.
  3. Turn the scallops over. Add the thyme and butter and cook for an additional 1-2 minutes while basting the scallops (see video).
  4. Next squeeze the lemon over the scallops and continue to baste quickly for 20 seconds or so.

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