Jul 13 2026
Restaurants›Boucherie West Village›Les St Jacques Rôties Recipe

Les St Jacques Rôties Recipe

Inspired by Boucherie West Village
Time45m
Serves4

Pan seared diver's scallops, seasonal vegetables, sweet corn purée, herb oil

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Ingredients

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Seafood

Vegetables

Purée

Herb Oil

Seasoning

Method

Preparation of Sweet Corn Purée

  1. 1

    Cook the corn

    In a saucepan, combine sweet corn kernels with heavy cream, salt, and black pepper. Cook over medium heat until heated through.

  2. 2

    Blend

    Transfer the mixture to a blender and blend until smooth. Adjust seasoning if necessary. Keep warm.

Preparation of Herb Oil

  1. 3

    Blend ingredients

    In a small blender or food processor, combine basil leaves, olive oil, garlic, and salt. Blend until smooth.

  2. 4

    Strain (optional)

    Strain through a fine mesh sieve for a smoother texture, if desired.

Cooking Scallops and Vegetables

  1. 5

    Sear the scallops

    Heat a skillet over high heat with a little olive oil. Season scallops with salt and pepper, then add to the hot skillet. Sear for about 2-3 minutes on each side until golden brown and cooked through.

  2. 6

    Sauté vegetables

    In the same skillet, add seasonal vegetables and sauté for 3-5 minutes until tender-crisp. Season with salt and pepper.

Plating

  1. 7

    Plate the dish

    On each plate, spread a generous amount of sweet corn purée. Top with sautéed vegetables and seared scallops. Drizzle with herb oil to finish.

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