Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Flat Iron Seared U-10 Diver Scallop Recipe

Flat Iron Seared U-10 Diver Scallop Recipe

Inspired by The Original Roy's in Hawaii Kai
Time45m
Serves4

Parsnip Puree | Nozawa Corn Chorizo Chimichurri

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Ingredients

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For the Parsnip Puree

For the Nozawa Corn Chorizo Chimichurri

For the Scallops

Method

Preparing the Parsnip Puree

  1. 1

    Cook the Parsnips

    In a pot, cover the chopped parsnips with water and bring to a boil. Cook until tender, about 15 minutes.

  2. 2

    Blend the Puree

    Drain the parsnips and return them to the pot. Add butter, heavy cream, salt, and white pepper. Blend until smooth and creamy.

Making the Nozawa Corn Chorizo Chimichurri

  1. 3

    Cook the Chorizo

    In a skillet, heat olive oil over medium heat. Add the diced chorizo and cook until browned and crispy. Remove from heat and let cool.

  2. 4

    Combine Ingredients

    In a bowl, combine the cooked chorizo, corn, parsley, garlic, olive oil, red wine vinegar, salt, and black pepper. Mix well and set aside.

Cooking the Scallops

  1. 5

    Sear the Scallops

    Pat the scallops dry and season with salt and pepper. Heat olive oil in a flat iron skillet over high heat until shimmering. Add scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

Plating

  1. 6

    Serve the Dish

    On a plate, spread a generous amount of parsnip puree. Place the seared scallops on top and spoon the Nozawa corn chorizo chimichurri over the scallops. Enjoy!

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