Jul 14 2026
Restaurants›Jax Fish House & Oyster Bar›Seared New England Sea Scallops* Recipe

Seared New England Sea Scallops* Recipe

Inspired by Jax Fish House & Oyster Bar
Time1h
Serves4

cipollini onions, bacon, frisee, fennel soubise

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Ingredients

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Scallops

Cipollini Onions

Frisée

Fennel Soubise

Method

Preparing Cipollini Onions

  1. 1

    Cook Bacon

    In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving the bacon fat in the skillet.

  2. 2

    Sauté Onions

    Add the cipollini onions to the skillet and sauté in the bacon fat until caramelized, about 10 minutes.

  3. 3

    Add Stock and Honey

    Pour in the chicken stock and add honey. Simmer until the onions are tender and the liquid has reduced, about 15 minutes.

Making Fennel Soubise

  1. 4

    Prepare Fennel

    Slice the fennel bulb and garlic. In a saucepan, combine the fennel, garlic, heavy cream, salt, and pepper.

  2. 5

    Cook Mixture

    Simmer the mixture over low heat until the fennel is tender, about 15-20 minutes.

  3. 6

    Blend Soubise

    Transfer the mixture to a blender and puree until smooth. Keep warm until ready to serve.

Cooking Scallops

  1. 7

    Season Scallops

    Pat the scallops dry and season both sides with salt and black pepper.

  2. 8

    Sear Scallops

    Heat olive oil in a skillet over high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown.

  3. 9

    Finish with Butter

    Add butter to the skillet during the last minute of cooking, basting the scallops with the melted butter.

Assembling the Dish

  1. 10

    Prepare Frisée Salad

    In a bowl, toss frisée lettuce with lemon juice, salt, and pepper.

  2. 11

    Plate the Dish

    On each plate, spoon fennel soubise, top with seared scallops, and garnish with caramelized cipollini onions and frisée salad. Crumble crispy bacon over the top.

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