Pan Roasted Sea Scallop Recipe
“Foothill” Apples, Sake-Miso Beurre Blanc, Button Chanterelles and Sorrel. Chef’s Notes: Originating around 1650 in Green’s End, Rhode Island, the first Greenings Apple trees were allegedly grown by a tavern operator, Mr. Green.
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 Sake-Miso Beurre Blanc
In a saucepan, combine sake and miso paste over medium heat. Stir until the mixture is smooth and begins to reduce. Gradually whisk in the unsalted butter, one tablespoon at a time, until the sauce is thick and creamy. Season with salt and pepper to taste. Set aside and keep warm.
- 2
Sauté the Chanterelles
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the button chanterelles and sauté for 3-4 minutes until tender. Season with salt and pepper to taste. Remove from heat and set aside.
- 3
Cook the Scallops
Pat the sea scallops dry with paper towels. Season both sides with salt and pepper. In the same skillet, add the remaining tablespoon of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
- 4
- 5
