Jul 14 2026
Restaurants›Spenard Roadhouse›Seared Scallops Recipe

Seared Scallops Recipe

Inspired by Spenard Roadhouse
Time45m
Serves4

gf parsnip purée, asparagus, peas, prosciutto chip

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Ingredients

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Parsnip Purée

Seared Scallops

Vegetables

Prosciutto Chip

Method

Parsnip Purée

  1. 1

    Prepare the Parsnips

    Peel and chop the parsnips into small pieces.

  2. 2

    Cook the Parsnips

    In a pot, add the chopped parsnips and enough water to cover them. Bring to a boil and cook until tender, about 15-20 minutes.

  3. 3

    Blend the Purée

    Drain the parsnips, then blend them with heavy cream, butter, salt, and black pepper until smooth. Set aside.

Seared Scallops

  1. 4

    Prepare the Scallops

    Pat the scallops dry with paper towels and season with salt and black pepper.

  2. 5

    Sear the Scallops

    In a skillet, heat olive oil over medium-high heat. Add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

  3. 6

    Add Garlic

    In the last minute of cooking, add minced garlic to the pan and sauté until fragrant.

Vegetables

  1. 7

    Prepare the Asparagus

    Trim the ends of the asparagus and blanch in boiling water for about 2-3 minutes until bright green and tender-crisp.

  2. 8

    Prepare the Peas

    If using fresh peas, blanch them for 1-2 minutes. If using frozen, simply thaw them.

Prosciutto Chip

  1. 9

    Bake the Prosciutto

    Preheat the oven to 400°F (200°C). Place the prosciutto slices on a baking sheet lined with parchment paper and bake for 10-15 minutes until crispy.

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