Scallops Recipe

Prep & Cook Potatoes

Wash the baby potatoes and halve any that are larger than 1 inch so pieces are uniform. Place potatoes in a medium saucepan and cover with cold water by 1 inch. Add 0.25 tsp salt. Bring to a gentle simmer over medium heat and cook until just tender, about 10–12 minutes depending on size. Drain and set aside.

Butter Poach

In a wide skillet over low heat, add 115 g unsalted butter and allow it to melt slowly until it stops foaming and the milk solids settle (do not brown). Add the crushed garlic and thyme sprigs and warm for 1 minute to infuse. Add the cooked potatoes, 0.5 tsp fine salt and 0.25 tsp black pepper, and gently stir to coat. Maintain very low heat and cook, spooning butter over potatoes occasionally, for 6–8 minutes until potatoes are glossy and fully flavored. Keep warm until plating, remove thyme sprigs and garlic before serving if desired.

Make the Fondue

In a small saucepan over low heat, combine 150 g Boursin and 120 ml heavy cream. Stir constantly until cheese melts and mixture is smooth, about 3–4 minutes. Whisk in 30 g grated Parmesan and 0.25 tsp freshly ground black pepper. Keep warm on the lowest heat or transfer to a small insulated bowl to maintain a dipping fondue consistency. Taste and adjust seasoning; Boursin is already seasoned so add only a pinch of salt if necessary.

Cook Chorizo

Heat 1 tbsp extra-virgin olive oil in a medium skillet over medium-high heat. Add sliced chorizo in a single layer and cook 2–3 minutes per side until fat renders and slices are slightly crisp. Remove chorizo onto a paper towel-lined plate, leaving rendered fat in the pan.

Blister Tomatoes

Add the cherry tomatoes to the hot pan with the chorizo fat (add the reserved 1 tbsp olive oil if pan is dry). Increase heat to high and, without stirring constantly, let tomatoes blister and char in spots, 3–4 minutes, shaking pan occasionally. Sprinkle 0.5 tsp smoked paprika and 0.25 tsp salt, toss briefly to coat, then remove from heat. Return the chorizo to the pan and toss with the blistered tomatoes to combine. Keep warm.

Prepare Scallops

Pat scallops very dry with paper towels (this is critical for a good sear). Season both sides with 1 tsp fine sea salt and 0.5 tsp freshly ground black pepper, distributing across scallops evenly.

Sear Scallops

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. When butter foams and just begins to brown, add scallops spaced apart (work in batches if needed). Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and cook 45–60 seconds more until just opaque in the center (total cook time ~2.5–3 minutes). Remove scallops to a warm plate and let rest 30 seconds.

Plate

On each starter plate arrange a small mound of butter-poached baby potatoes (about 120–140 g per serving). Spoon 2–3 tablespoons of warm Boursin fondue to one side of the potatoes. Scatter blistered tomatoes and 3–4 slices of crisped chorizo next to the potatoes. Place 3 scallops on top or beside the potatoes. Drizzle a little of the pan juices or reserved butter over the scallops and garnish with microgreens or chopped chives and a lemon wedge. Serve immediately so scallops remain warm and fondue is creamy.