Jul 14 2026
Restaurants›Norman's Orlando›Seared Diver Harvested Sea Scallops Recipe

Seared Diver Harvested Sea Scallops Recipe

Inspired by Norman's Orlando
Time2h
Serves4

Butternut Squash Stuffed Cappellacci Pasta ~ Pickled Granny Smith Apples ~ Fermented Black Bean Butter ~ Pepitas Salsa Macha

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Ingredients

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Pasta

Scallops

Pickled Granny Smith Apples

Fermented Black Bean Butter

Pepitas Salsa Macha

Method

Pasta Preparation

  1. 1

    Make the Pasta Dough

    In a bowl, combine the flour and salt. Create a well in the center and add the eggs. Mix until a dough forms, then knead for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

  2. 2

    Prepare the Filling

    Steam the butternut squash until tender, about 10 minutes. Mash it and mix with ricotta, nutmeg, and salt. Allow to cool.

  3. 3

    Roll and Cut the Pasta

    Roll out the pasta dough into thin sheets. Cut into squares, place a small amount of filling in the center of each, and fold to create cappellacci. Seal the edges.

Scallops Cooking

  1. 4

    Sear the Scallops

    Heat olive oil in a skillet over high heat. Season scallops with salt and pepper. Sear scallops for 2-3 minutes on each side until golden brown. Remove and keep warm.

Pickling Apples

  1. 5

    Pickle the Apples

    In a saucepan, combine vinegar, sugar, water, and salt. Heat until sugar dissolves. Pour over sliced apples in a jar and let sit for at least 30 minutes.

Fermented Black Bean Butter

  1. 6

    Prepare the Black Bean Butter

    In a bowl, mix softened butter, mashed fermented black beans, and minced garlic until smooth and well combined.

Pepitas Salsa Macha

  1. 7

    Make the Salsa Macha

    In a skillet, heat olive oil over medium heat. Add dried chiles and garlic, sauté until fragrant. Stir in pepitas and cook until they begin to pop. Blend with a pinch of salt until smooth.

Assembly

  1. 8

    Assemble the Dish

    Cook cappellacci in boiling salted water for 3-4 minutes until they float. Plate with scallops on top, drizzle with fermented black bean butter, and garnish with pickled apples and pepitas salsa macha.

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