Jul 14 2026
Restaurants›ALAVITA›Pan Seared Jumbo Sea Scallops (3) Recipe

Pan Seared Jumbo Sea Scallops (3) Recipe

Inspired by ALAVITA
Time45m
Serves4

Rendered guanciale, corn puree, Calabrian chili agrodolce, asparagus & mushroom hash

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Ingredients

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Sea Scallops

Corn Puree

Calabrian Chili Agrodolce

Asparagus & Mushroom Hash

Guanciale

Method

Preparation

  1. 1

    Prepare the Corn Puree

    In a saucepan, combine the corn kernels, heavy cream, butter, and salt. Cook over medium heat until the corn is tender. Blend until smooth and set aside.

  2. 2

    Make the Calabrian Chili Agrodolce

    In a small saucepan, combine the Calabrian chili paste, honey, and red wine vinegar. Cook over low heat until slightly thickened. Set aside.

  3. 3

    Cook the Asparagus & Mushroom Hash

    In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add asparagus and mushrooms, season with salt and pepper, and cook until tender. Set aside.

  4. 4

    Render the Guanciale

    In the same skillet, add diced guanciale and cook until crispy. Remove and drain on paper towels.

Cooking the Scallops

  1. 5

    Sear the Scallops

    Pat the scallops dry and season with salt and pepper. In a clean skillet, heat olive oil over high heat until shimmering. Add scallops and sear for 2-3 minutes on each side until golden brown and cooked through.

Assembly

  1. 6

    Plate the Dish

    On each plate, spread a generous amount of corn puree, place the seared scallops on top, add the asparagus and mushroom hash, drizzle with Calabrian chili agrodolce, and sprinkle crispy guanciale on top.

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