Maine sea scallops recipe


  • Yield: 4 Servings


For the Mushrooms
  • 1 tablespoon olive oil
  • 4 king trumpet mushrooms, halved or quartered lengthwise, depending on size
  • 2 medium shallots, thinly sliced
  • 2 tablespoon (1 ounce) unsalted butter
  • 2 large sprigs of fresh thyme
  • Kosher salt and ground white pepper
For the Potatoes
  • 1 stick (4 ounce) unsalted butter
  • 2 small shallots, chopped
  • 1 pound La Ratte potatoes, or Yukon Gold potatoes, peeled, and cut in 1-inch chunks
  • ¼ cup plus 2 tablespoon (3 ounces) whole milk
  • ¼ cup plus 2 tablespoons (3 ounces) vegetable Stock or Light Chicken Stock
  • Kosher salt and ground white pepper
For the Scallops
  • 12 medium sea scallops
  • Kosher salt and ground white pepper
  • ¼ cup (2 ounces) olive oil
  • 1 tablespoon unsalted butter
  • Large sprig of fresh thyme
  • Small watercress, basil, or amaranth leaves, or tiny sprouts, for the finished dish
How to Make It
    To Prepare the Mushrooms
  1. In a medium sauté pan or skillet, warm the oil over medium heat.
  2. Add the mushrooms and sauté until golden brown and tender.
  3. Stir in the shallots and cook an additional minute.
  4. Turn off the heat, and add the butter and thyme. As the butter melts, baste the mushrooms for 15 seconds. Tilt the pan as needed to spoon up the buttery pan juices. Transfer the mushrooms to paper towels to drain. Season lightly with salt and pepper. Reserve at room temperature.
  5. To Prepare the Potatoes
  6. Brown the butter to start. Cook the butter over medium heat in a small pan (preferably with a light-colored bottom so that you can easily see the butter change color). When the butter foams, swirl it around in the pan a few times, and watch it carefully as it turns from golden to nutty brown. The butter’s aroma will become nutty too.
  7. Pour the butter into a medium saucepan and let it cool briefly before turning the heat to medium.
  8. Add the shallots and sauté for 3 minutes, just enough to soften them. Stir in the potatoes, milk, and stock.
  9. Lower the heat and cook at just below a simmer for 5–10 minutes, until the potato chunks are tender.
  10. Transfer the mixture to a blender and puree.
  11. Strain through a fine-mesh sieve into a bowl. Season with salt and pepper. Reserve at room temperature.
  12. To Cook the Scallops
  13. Season the scallops with salt and pepper on both sides.
  14. Warm a 10- or 12-inch skillet over high heat until very hot. Add the oil to the skillet and reduce the heat to medium.
  15. Place the scallops in the skillet and cook about 2 minutes per side, until brown on the surface and just translucent throughout.
  16. Turn off the heat and add the butter and thyme to the skillet. As the butter melts, baste the scallops for 20 seconds with the buttery pan juices. Remove the scallops from the skillet immediately, so as not to overcook them, and drain them on paper towels.
  17. Putting it All Together
  18. If you have 4 deep plates or large shallow bowls, use them here. Any plates will work though. Spoon potatoes in the center of the serving dishes. Arrange 3 scallops over each portion of potatoes. Place mushroom halves over or alongside the scallops. Garnish with leaves or sprouts and serve right away.

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