Please disable your Ad Blocker to better interact with this website.


Thinking about:

Pan seared Scallops

(serves 4…3 each)

  1. 12 jumbo Scallops
  2. 1 teaspoon Lawry’s Seasoned Salt
  3. Kosher Salt
  4. 1 teaspoon Ground Black Pepper
  5. 1 Asian Pear (julienned)
  6. 2-3 Tablespoons Canola Oil
  7. 3-4 drops White Truffle Oil
  8. 3-4 drops Grape Seed Oil
  9. 2 Red Sugar Beets
  10. 3 leaves Baby Spinach per plate

Preheat oven to 400 degrees-f

Lightly oil, and Salt & Pepper Beets, and wrap in aluminum foil, roast on heatproof plate.

Oven roast Beets for 30 minutes, or until soft (Beets are done when a small knife slides easily through the core without too much pressure)

Set finished Beets aside in foil.

Peel and julienne Asian Pear, toss with Truffle & Grape Seed Oils, Kosher Salt & Pepper…Set aside

Season Scallops on all sides with Seasoned Salt and freshly ground Black Pepper.

Heat Oil in a large, 12-inch saute pan over medium-high heat.

When Oil is hot, add Scallops and sear for 2 minutes, or until golden brown. Gently turn Scallops over with tongs, and cook for an additional 2 minutes, or until golden brown.

On 5″ plate, place 3 Baby Spinach leaves; top leaves with 1/4″ slice of Beet, top with hot Scallop, and julienned Asian Pear

Serve hot/immediately

Bon Appetite

About Author

Julie Allen

Join the conversation!

We have no tolerance for comments containing violence, racism, vulgarity, profanity, all caps, or discourteous behavior. Thank you for partnering with us to maintain a courteous and useful public environment where we can engage in reasonable discourse.

Send this to friend