Pan Seared Diver Scallops Recipe
creamy leek & truffle ragout
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Ingredients
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Main Ingredients
Creamy Leek & Truffle Ragout
Method
Preparing the Scallops
- 1
Season the Scallops
Pat the diver scallops dry with paper towels and season both sides with salt and black pepper.
- 2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
- 3
Sear the Scallops
Add the scallops to the pan in a single layer, making sure not to overcrowd them. Sear for 2-3 minutes on one side until a golden crust forms, then flip and cook for an additional 2-3 minutes on the other side until the scallops are opaque and firm. Remove from the pan and set aside.
Making the Creamy Leek & Truffle Ragout
- 4
Prepare the Leeks
Thinly slice the leeks (whites only) and rinse them well under cold water to remove any grit. Mince the garlic cloves.
- 5
- 6
Deglaze the Pan
Pour in the white wine, scraping any brown bits from the bottom of the pan. Let it simmer for about 2-3 minutes until reduced by half.
- 7
Add Cream and Flavorings
Lower the heat and stir in the heavy cream, truffle oil, and fresh thyme. Simmer gently for about 5 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
Plating
- 8
Serve
On each plate, spoon a generous amount of the creamy leek and truffle ragout. Place 3 seared scallops on top of the ragout and garnish with additional thyme if desired.