Jul 14 2026
Restaurants›elements›Maine Diver Scallops Recipe

Maine Diver Scallops Recipe

Inspired by elements
Time1h
Serves4

Apple, leek, parsnip, grilled stone fruits, onion ash

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.

Scallops

Vegetable Purée

Grilled Stone Fruits

Onion Ash

Method

Onion Ash Preparation

  1. 1

    Prepare Onion Ash

    Preheat the oven to 350°F (175°C). Spread onion skins on a baking sheet and roast for about 30 minutes until they are completely dry and charred. Allow to cool, then grind into a fine powder.

Grilled Stone Fruits

  1. 2

    Grill Stone Fruits

    Preheat a grill or grill pan over medium heat. Brush the cut sides of the peaches and plums with honey. Place them cut-side down on the grill and cook for about 4-5 minutes until grill marks appear and they are slightly softened. Remove from heat and set aside.

Vegetable Purée

  1. 3

    Make Vegetable Purée

    In a saucepan, melt butter over medium heat. Add the sliced leek, parsnip, and apple, and sauté for about 5 minutes until softened. Add the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are tender. Purée the mixture in a blender until smooth, then season with salt and pepper to taste.

Cooking Scallops

  1. 4

    Cook Diver Scallops

    Pat the diver scallops dry with paper towels. In a skillet, heat olive oil over medium-high heat. Season scallops with salt and black pepper. Sear scallops for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

Plate and Serve

  1. 5

    Plate the Dish

    On each plate, spread a generous spoonful of the vegetable purée. Place three scallops on top, add a few pieces of grilled stone fruits, and sprinkle with onion ash. Serve immediately.

More from elements