Jun 04 2026
Restaurants›Archer›Roasted Scallops Recipe

Roasted Scallops Recipe

Inspired by Archer
Time45m
Serves4

hokkaido scallops, butter-braised chestnuts, piquillo purée, bacon vinaigrette, puffed wild rice

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Puffed Wild Rice

    Heat oil in a deep pan to 350°F (175°C). Add wild rice and fry until puffed, about 2-3 minutes. Remove and drain on paper towels. Season with salt.

  2. 2

    Bacon Vinaigrette

    In a skillet, cook bacon until crispy. Remove bacon and drain on paper towels. Reserve 2 tablespoons of bacon fat in the skillet. Add chopped bacon back to the skillet, whisk in vinegar, and season with salt and pepper.

  3. 3

    Butter-Braised Chestnuts

    In a pan, melt butter and add chestnuts. Sauté until heated through and slightly caramelized, about 5-7 minutes. Season with salt and pepper.

  4. 4

    Piquillo Purée

    Blend piquillo peppers in a food processor until smooth. Season with salt to taste.

  5. 5

    Roasting Scallops

    Preheat the oven to 400°F (200°C). Season scallops with salt and pepper. In a hot oven-safe skillet, sear scallops for 1-2 minutes on each side until golden brown. Transfer to the oven for an additional 3-4 minutes until cooked through.

Assembly

  1. 6

    Plating the Dish

    On a plate, spread a layer of piquillo purée. Arrange roasted scallops on top, add butter-braised chestnuts on the side, drizzle with bacon vinaigrette, and garnish with puffed wild rice.

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