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Pan Seared Sea Scallops Recipe
Pan Seared Sea Scallops Recipe

Pan Seared Sea Scallops Recipe


Prep Time:
Cook Time:
Total Time:
Yield: 4 portions

Pan Seared Sea Scallops Recipe Instructions


Scallops and Mushroom Saute
3 tbsp. extra virgin olive oil
3.5 oz. smoked pancetta or bacon, sliced
6 oz. white button mushrooms, quartered
1 fennel bulb, julienne
¼ cup white wine (Chardonnay)
1 ½ lbs. dry sea scallops, clean and side muscle removed
Salt and fresh ground pepper
Lentil Salad
½ cup red or pink Turkish lentils pre-cooked
¼ cup green or Dupuy lentils
1/3 cup de chopped chives
3 tbsp. extra virgin olive oil
1y ½ tbsp. white wine vinegar
½ tsp. sea salt
¼ tsp. pimiento


1.    Preheat oven to 320F
2.    In a large pan heat 2 tablespoons of olive at medium heat. Add the pancetta and sauté until browned – not crispy. Add in mushrooms, wine and fennel. Turn the heat down to low and cook until 3 minutes until fennel is tender.
3.    Bake in the oven for 8-10 minutes.
4.    Pan sear the scallops in a heavy pan over high heat with 1 tablespoon of olive oil. Brown on one side for 1 to 1,5 minutes and then on the other side for another 1 to 1.5 minutes, until the scallops are opaque. Make sure the scallops aren’t touching each  other – this might mean you have to sear them in several batches, depending on the side of your pan. Remove from heat, season with salt and pepper.
5.    Mix the salad ingredients together.
6.     Serve scallops, bacon-mushroom sauté and lentil salad together.

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