Jul 14 2026
Restaurants›The Strand›Scallops Recipe

Scallops Recipe

Inspired by The Strand
Time1h
Serves4

with farro risotto, crispy brussels, lardons, beurre blanc

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Ingredients

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For the Scallops

For the Farro Risotto

For the Crispy Brussels Sprouts

For the Lardons

For the Beurre Blanc

Method

Preparing the Scallops

  1. 1

    Season the Scallops

    Pat the sea scallops dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Sear the Scallops

    Heat olive oil in a skillet over medium-high heat. Once hot, add scallops and sear for about 2-3 minutes on each side until golden brown. Add butter during the last minute for flavor.

Making the Farro Risotto

  1. 3

    Prepare the Broth

    In a saucepan, heat the vegetable broth over low heat and keep it warm.

  2. 4

    Cook the Shallots and Garlic

    In another pot, heat olive oil over medium heat. Add chopped shallots and minced garlic. Cook until soft and translucent, about 2-3 minutes.

  3. 5

    Cook the Farro

    Add farro to the shallot mixture and stir for a minute. Then, add a ladle of warm broth and stir continuously until absorbed. Continue adding broth gradually, stirring often, until the farro is tender, about 25-30 minutes.

  4. 6

    Finish the Risotto

    Once farro is cooked, stir in Parmesan cheese, salt, and pepper. Remove from heat and set aside.

Preparing the Crispy Brussels Sprouts

  1. 7

    Preheat the Oven

    Preheat the oven to 400°F (200°C).

  2. 8

    Prepare the Brussels Sprouts

    Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper.

  3. 9

    Roast the Brussels Sprouts

    Spread Brussels sprouts on a baking sheet and roast for 20-25 minutes until crispy and browned.

Cooking the Lardons

  1. 10

    Cook the Bacon

    In a skillet, cook the lardons over medium heat until crispy. Drain on paper towels and set aside.

Making the Beurre Blanc

  1. 11

    Prepare the Sauce

    In a saucepan, combine white wine and chopped shallots. Bring to a simmer and reduce until only 2 tablespoons remain.

  2. 12

    Finish the Beurre Blanc

    Remove from heat and whisk in heavy cream, followed by the butter, one piece at a time. Season with salt and white pepper.

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