Jul 14 2026
Restaurants›Center Square Grill›Pan-seared Sea Scallops Recipe

Pan-seared Sea Scallops Recipe

Inspired by Center Square Grill
Time1h
Serves4

Pan-seared sea scallops served over shaved brussels sprouts, fire-roasted corn and cherry tomato risotto, and sautéed vegetables. Finished with champagne beurre blanc and heirloom tomato jam.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Sea Scallops

For the Shaved Brussels Sprouts

For the Fire-Roasted Corn and Cherry Tomato Risotto

For the Sautéed Vegetables

For the Champagne Beurre Blanc

For the Heirloom Tomato Jam

Method

For the Sea Scallops

  1. 1

    Prepare the Scallops

    Pat the sea scallops dry with paper towels. 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 hot, add the scallops, ensuring they are not crowded. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

For the Shaved Brussels Sprouts

  1. 3

    Prepare the Brussels Sprouts

    Using a mandoline or a sharp knife, shave the Brussels sprouts into thin slices.

  2. 4

    Sauté the Brussels Sprouts

    In a separate skillet, heat olive oil over medium heat. Add the shaved Brussels sprouts, season with salt and pepper, and sauté for about 5-7 minutes until tender. Remove from heat and set aside.

For the Fire-Roasted Corn and Cherry Tomato Risotto

  1. 5

    Sauté Aromatics

    In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced shallots and garlic, sauté for 2-3 minutes until fragrant.

  2. 6

    Cook the Rice

    Add Arborio rice to the saucepan, stirring to coat it in the oil. Toast the rice for about 2 minutes.

  3. 7

    Add Broth Gradually

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

  4. 8

    Finish the Risotto

    Stir in the fire-roasted corn, cherry tomatoes, butter, and Parmesan cheese. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until warmed through.

For the Sautéed Vegetables

  1. 9

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat. Add zucchini and bell pepper, season with salt and pepper, and sauté for about 5-7 minutes until tender and slightly caramelized.

For the Champagne Beurre Blanc

  1. 10

    Prepare the Sauce

    In a saucepan, combine the champagne and minced shallots. Bring to a simmer and reduce until about 1/3 cup of liquid remains.

  2. 11

    Whisk in Butter

    Remove from heat and whisk in the cold, cubed butter until the sauce is smooth. Season with salt and black pepper to taste.

For the Heirloom Tomato Jam

  1. 12

    Cook the Jam

    In a saucepan, combine chopped heirloom tomatoes, sugar, salt, and lemon juice. Cook over medium heat until the mixture thickens, stirring often, around 15-20 minutes.

More from Center Square Grill