Butter And Hops-basted Sea Scallop Recipe
Tomato Jam, Centennial Hops, Roasted Sunchokes and Vadouvan Spices
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sunchokes
Preheat the oven to 400°F (200°C). Wash and scrub the sunchokes, then cut them into 1/4-inch thick slices. Toss them with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes until golden brown and tender.
- 2
Make the Tomato Jam
In a saucepan, combine the tomato jam with a splash of water and heat over medium-low until warmed through. Set aside.
- 3
Sear the Scallops
In a large skillet, melt the butter over medium heat. Add the Centennial hops and stir for about 1 minute to infuse the butter. Season the scallops with salt and black pepper, then carefully add them to the hot skillet. Sear the scallops for about 2-3 minutes on each side until golden brown and opaque in the center.
- 4
