Pan Seared Sea Scallops Recipe

Prepare potatoes

Using a mandoline or very sharp knife, slice the peeled russet and Yukon gold potatoes into very thin slices (about 1/16 inch / 1.5 mm). Keep slices in a bowl of cold water to prevent browning while you prepare other components.

Season & Layer

Drain and pat potato slices very dry with kitchen towels. In a bowl, toss slices with melted butter, olive oil, grated garlic, chopped thyme, 3/4 tsp kosher salt and 1/2 tsp black pepper so every slice is lightly coated.

Build terrine

Line a small loaf pan or round cake ring (about 3 x 4 inches or similar volume) with parchment, leaving an overhang for easy removal. Arrange potato slices in overlapping layers vertically (standing on edge) compactly to fill the pan, alternating potato types for visual contrast. Press down firmly to compact layers. Brush top lightly with additional butter or oil.

Bake

Preheat oven to 375°F (190°C). Cover the terrine loosely with foil and bake 25 minutes, then remove foil and continue baking 20–25 minutes until top is golden and edges crisp. Total bake time ~45–50 minutes depending on thickness. Remove from oven and let rest 10 minutes, then invert using parchment overhang; if desired, press with a weight for 5 minutes for tighter slice. Keep warm in a low oven (about 160°F / 70°C) while finishing other components.

Cook bacon slab

Preheat oven to 400°F (200°C) or use a heavy skillet. Place thick-cut bacon slab(s) on a rimmed baking sheet lined with foil (or in skillet) and sprinkle evenly with 1 tsp smoked paprika. Roast in oven until deeply browned and crisp at edges but still sliceable in thick pieces, about 12–18 minutes depending on thickness. If using skillet, cook over medium heat turning once until caramelized. Transfer to a paper towel-lined plate to drain and keep warm. Reserve bacon fat for finishing sauce if desired (about 1 tbs).

Slice bacon

When slightly cooled but still warm, slice the bacon slab into 4 equal rectangular pieces (or to size that fits terrine slices). Keep warm.

Prepare scallops

Pat scallops thoroughly dry with paper towels. Remove and discard the small side muscle if present. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust both sides with 2 tbs flour, shaking off excess — this helps form a crust.

Pan-sear scallops

Heat a large stainless-steel or cast-iron skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place scallops in the pan spaced apart (do not crowd). Sear without moving 1.5–2 minutes until deeply golden on the bottom. Flip scallops and add 1 tbs butter, tilting the pan and spooning the melted butter over scallops for about 45–60 seconds more until the scallops are opaque in the center (internal temp ~115–120°F / 46–49°C for medium). Transfer scallops to a warm plate and squeeze the juice of half a lemon over them. Keep warm.

Make pan sauce

After searing scallops, reduce heat to medium and carefully pour off any excess oil leaving about 1 tbs fat and any flavorful browned bits in the pan. Add 1/4 cup dry white wine to deglaze, scraping up fond with a wooden spoon. Reduce wine by half (about 1–2 minutes). Add 1/4 cup heavy cream and 1/4 tsp smoked paprika, simmer gently until slightly thickened, 2–3 minutes. Whisk in 1 tbsp cold cubed butter until glossy. Season with 1/4 tsp salt and 1/4 tsp black pepper. If you reserved bacon fat, whisk 1 tsp in at the end for smoky depth.

Plate

Slice the potato terrine into 6 even slices. On each plate, place one terrine slice slightly off-center, top with a bacon slab piece leaning against the terrine. Arrange 2 pan-seared scallops beside the terrine (total 12 scallops yields 2 per plate for 6 servings). Spoon warm smoked paprika cream sauce around and lightly over the scallops. Finish with a sprinkle of chopped parsley and a few microgreens. Add a light grind of black pepper and a final drop of lemon if desired.