Seared Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels, removing the small side muscle if present. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set on a tray while you heat the pan.

Sear scallops

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add 1 tbsp neutral oil and 1 tbsp unsalted butter. When the butter foams and begins to brown slightly and the oil is shimmering, add scallops spaced apart (do not crowd). Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and cook the second side 1–1.5 minutes until just opaque in center. Remove scallops to a warm plate and tent with foil.

Sweat aromatics

In a medium sauté pan, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat until hot. Add the chopped onion and cook 3–4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Cook turnips & mushrooms

Add diced turnips and sliced mushrooms to the pan, stirring to combine. Cook over medium-high heat 6–8 minutes, stirring occasionally, until mushrooms give off moisture and edges begin to brown and turnips are starting to become tender.

Deglaze & simmer

Sprinkle in 1 tsp fresh thyme, 1 tsp salt and 1/2 tsp black pepper. Pour in 1 cup mushroom or vegetable broth to deglaze the pan, scraping any brown bits. Reduce heat to medium-low and simmer 6–8 minutes until turnips are tender and liquid has reduced to a glossy, spoonable ragout. Taste and adjust seasoning.

Sear and steam bok choy

Heat a separate large skillet or grill pan over medium-high. Add 1 tsp sesame oil. Place halved bok choy cut-side down and sear 1–2 minutes until lightly charred. Flip, add 2 tbsp water and 1 tsp soy sauce, cover loosely with a lid and steam 2–3 minutes until stems are tender-crisp. Remove and keep warm; season with 1/4 tsp salt if needed.

Warm the ragout briefly over low heat if needed. Place 3 scallops per plate atop a generous spoonful of the turnip & mushroom ragout. Arrange two halved bok choy alongside. Zest half a lemon over the scallops and squeeze 1/2 lemon juice lightly over the dish. Drizzle 1 tsp extra virgin olive oil and scatter microgreens or chopped parsley as garnish.

Serve immediately while scallops are hot and ragout is glossy. Optional: pass extra lemon wedges at the table.