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Chef Paul Mattison’s Seared Sea Scallops
Serves 4
For the Scallops:
3 tablespoons clarified butter
16 each Sea Scallops(u-10 size)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
As needed salt and black pepper
In a small sauté pan on medium heat, add coriander and cumin seeds. Carefully toast spices until slightly browned. Cool, and grind spices in a coffee grinder. Next season scallops on both side with spices and salt and pepper. In a large sauté pan on high heat, add clarified butter. Carefully place as many scallops in pan without crowding too much. Sear the scallops until edges are browned before turning. Once turned, cook another 5 minutes or cooked until desired temperature.
For the Sweet Potato Hash:
¼ cup smoked bacon, sliced thin
¼ cup sweet onions, small diced
3 cups sweet potato, small diced
1 teaspoon garlic, minced
2 tablespoons scallions, sliced thin(green only)
1 tablespoon cilantro, chopped
As needed salt and black pepper
In a large sauté pan on medium heat, add bacon. Slowly render bacon until almost crispy. Next add onions, and cook slowly until softened and translucent. Next add sweet potatoes. Keep cooking slowly and stirring occasionally until sweet potatoes are soft. Once soft, stir in garlic. Cook another minute, stir in sliced scallions and chopped cilantro. Adjust seasoning with salt and black pepper if needed.
For the Jicama-Apple slaw:
1each jicama, medium, finely julienned
1 each granny smith apple, finely julienned
2 tablespoons scallions, finely sliced(green only)
½ each red pepper, finely julienned
½ each jalepeño, finely minced
2 tablespoons cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
As needed salt and pepper
In a medium sized mixing bowl, mix all ingredients together. Season with salt and pepper to taste.
For the Lemon Cream:
1 tablespoon extra virgin oil
¼ cup sweet onion, diced
1 each garlic clove, smashed
2 cups heavy cream
1 each lemon, zest only
As needed salt and pepper
In a small sauce pan on medium heat, add olive oil, onions and garlic. Cook until onions and garlic have softened, about 5 minutes. Next add Heavy cream and lemon zest. Slowly reduce cream until sauce consistency. Puree sauce in blender. Adjust seasoning with salt and pepper.
Seared Sea Scallops
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014
More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-One, another local retail outlet, or purchase E-Book on