Jul 14 2026
Restaurants›1928 Beacon Hill›Seared Day Boat Scallops Recipe

Seared Day Boat Scallops Recipe

Inspired by 1928 Beacon Hill
Time1h
Serves4

Chestnut & wild mushroom risotto, Concord grape gastrique, sage brown butter

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Ingredients

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Scallops

Chestnut & Wild Mushroom Risotto

Concord Grape Gastrique

Sage Brown Butter

Method

Scallops

  1. 1

    Prepare the Scallops

    Pat the day boat scallops dry with paper towels and season both sides with salt and black pepper.

  2. 2

    Sear the Scallops

    In a large skillet, heat olive oil over medium-high heat. Once the oil is shimmering but not smoking, add the scallops. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Chestnut & Wild Mushroom Risotto

  1. 3

    Sauté Aromatics

    In a large saucepan, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

  2. 4

    Cook the Mushrooms

    Add the diced chestnut and wild mushrooms to the saucepan. Sauté until the mushrooms are softened, about 5-7 minutes.

  3. 5

    Toast the Rice

    Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.

  4. 6

    Add Broth Gradually

    Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is al dente, about 18-20 minutes.

  5. 7

    Finish with Cheese

    Once the rice is creamy and cooked, stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and keep warm.

Concord Grape Gastrique

  1. 8

    Cook the Grapes

    In a saucepan, combine the Concord grapes, sugar, and red wine vinegar. Cook over medium heat until the mixture boils and the grapes soften, about 10-15 minutes.

  2. 9

    Strain the Mixture

    Once the grapes are soft, strain the mixture through a fine mesh sieve to remove the solids. Return the liquid to the saucepan and simmer until it reduces to a syrupy consistency, about 10 more minutes.

Sage Brown Butter

  1. 10

    Brown the Butter

    In a small saucepan, melt the stick of butter over medium heat. Continue cooking until the butter is golden brown and has a nutty aroma, about 5-7 minutes.

  2. 11

    Add Sage

    Add the fresh sage leaves to the browned butter and cook for an additional 1-2 minutes until the sage is crispy.

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