Pan Seared Scallops
Pan Seared Scallops2017-10-27T09:51:24-04:00

Pan Seared Scallops

Presented by The Hamilton Kitchen & Bar


Roasted corn succotash

  • 6 ears corn
  • 3 oz. canola oil
  • Salt and pepper
  • 1 red pepper
  • 2 Fresno chile peppers
  • 1 jalapeño chile pepper
  • 1 red onion
  • 1 clove garlic
  • 1 cup heavy cream
  • 6 sprigs parsley, leaves picked and chopped small
  • 1/2 bunch chives, cut small

Charred tomato vinaigrette

  • 6 tomatoes
  • 1 clove garlic
  • 2 T champagne vinegar
  • 1 T Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper

Grilled baby zucchini

  • 8 baby zucchinis
  • Canola oil
  • Salt and pepper


  • 12 sea scallops (U10 or smaller)
  • Salt and pepper
  • Canola oil
  • 1 T butter


For the succotash: Toss corn with oil, salt, and pepper and grill until charred. Dice peppers, onion, and garlic into small pieces and sauté about 5 minutes, until onions are translucent. Cut kernels off ears of corn and sauté with vegetable mixture. Add cream and reduce over medium-low heat for 10 minutes. Adjust seasoning with salt and pepper; finish with parsley and chives.

For the vinaigrette: Char tomatoes on grill. Place tomatoes, garlic, vinegar and mustard in a blender and mix well. While processing, slowly add olive oil to emulsify mixture. Adjust seasoning with salt and pepper.

For the zucchini: Cut zucchini in half lengthwise; place, cut side up, on a sheet pan. Rub with canola oil and season with salt and pepper. Over medium heat, grill zucchini about 4 to 6 minutes until tender.

For the scallops: Season scallops with salt and pepper. Pat dry and pan-sear in a large sauté pan coated lightly with canola oil over medium-high heat for 3 to 4 minutes. Don’t move scallops until they are ready to turn over: You’re aiming for a nice caramelization. When a slight caramelization appears around the edges, flip scallops over and add butter to pan. When butter melts and begins to foam, carefully baste scallops with butter before removing from the pan and placing on paper towels to absorb any excess butter.

To serve (per plate): Place a small mound of succotash in the center of plate. Pour about 4 ounces of warm tomato vinaigrette around succotash. Place 3 scallops around succotash on the vinaigrette. Finally, place 4 pieces grilled zucchini in center of plate on top of succotash.

(Serves 4)

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As seen in the Winter/Spring 2015 Issue

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