Seared Hokkaido Scallops Recipe

Inspired by ORO

Time45m

Serves4

orange maple bourbon glaze | tri color caramelized carrots | sautéed mushrooms

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Ingredients

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Main Ingredients

12 pieces Hokkaido scallops

3 cups Carrots (tri-color: orange, yellow, purple)

2 cups Mushrooms (button or cremini)

1 cup Maple syrup

1 cup Bourbon

1 cup Orange juice

4 tbs Butter

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh thyme

Method

Cooking Instructions

Prepare the Glaze

In a saucepan, combine the maple syrup, bourbon, and orange juice. Bring to a boil, then reduce heat and simmer until the mixture thickens, about 10-15 minutes. Set aside.

Sauté the Carrots

In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the tri-color carrots and sauté until caramelized and tender, about 8-10 minutes. Season with salt and pepper.

Sauté the Mushrooms

In the same skillet, add another tablespoon of butter and the mushrooms. Cook until the mushrooms are golden brown and tender, about 5-7 minutes. Season with salt, pepper, and fresh thyme.

Sear the Scallops

Pat the scallops dry with a paper towel and season with salt and pepper. In a separate skillet, heat the remaining olive oil over high heat. Add the scallops and sear for 2-3 minutes on each side, until golden brown and cooked through.

Plate the Dish

On each plate, arrange the sautéed carrots and mushrooms. Place the seared scallops on top and drizzle with the orange maple bourbon glaze. Garnish with additional fresh thyme if desired.