Pan Seared Atlantic Sea Scallop

Pan Seared Atlantic Sea Scallop

Pan Seared Atlantic Sea Scallop with Roasted Sweet-Corn, Creamed Mushrooms Ragu, and a Lemon-Thyme Oil



Shular Advice

While sea scallops are the focal point of this wonderful dish, feel free to substitute the scallops for other full body seafood items like salmon, shrimp, or other shellfish items that stimulates your creative juices. Creativity is your opportunity to take ownership of the final outcome, so take a chance and channel your inner CMC by Mastering your ideas and flavor profiles. Oh…leave out the protein completely for a nice vegetarian option!


Pan Seared Sea Scallop

10 ea sea scallop (dry)
2 oz olive oil
TT sea salt & pepper

Mushroom Ragu

4 oz shiitake mushrooms (quartered)
2 oz sherry cooking wine
2 ea potatoes (diced)
3 ea fresh yellow corn (roasted)
1 bunch asparagus (white optional)
4 oz pearl onions (roasted)
1 oz garlic (minced)
4 oz heavy cream
2 oz olive oil
Lemon-Thyme Oil
1 qt olive oil
1 lb thyme sprigs


Pan Seared Sea Scallop

In a hot sauté pan, heat olive oil over med-high heat.

Meanwhile season scallops on both sides with salt and pepper (scallops must be dry before placing in pan).

Place scallops into hot sauté pan and sear on both sides until golden brown.

Remove from pan and place on a clean plate until time of assembly.

Mushroom Ragu

Pre-heat a medium size sauce pot with olive oil over medium-high heat

Once oil is hot, sauté pre-soaked dried mushrooms until lightly brown.

Add wine and cook until wine is reduced by half.

Next add the potatoes, onions, and garlic, and continue to cook until potatoes are tender.

Once potatoes mixture is cooked, add the heavy cream and cook over low heat until reduced by half.

Once cream is slightly thick, season with salt and pepper. Adjust seasoning and garnish with English peas and truffle oil.

Lemon-Thyme Oil

Combine oil and thyme together, and store in clean clear container in refrigeration for 4-5 days.

Remove Thyme sprigs and keep oil in cooler until time of use.

J Pat Management
Jonnetta Patton
Tel: 770.416.8619
Fax: 770.409.2386