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Maxim Master Chef: Scallops Recipe


Check out Dale Talde's delicious vanilla scallops! 

See the Video! 

Seared Vanilla Scallops with passion fruit brown butter, watercress salad
U-10 Scallops 8 pcs
Butter 3oz
Oil 1 tablespoon
Lemon 1 pcs
Goya passion fruit juice 4oz
Chives 3 tablespoon cut into 1 inch long batons
Watercress 1 bunch, cleaned and trimmed
Vanilla Beans 6-8 beans, halved and hallowed out 
Salt and Pepper to taste

Method:  Halve the vanilla beans and remove the pulp from each half.  Carefully skewer the scallops on a stick, placing a halved vanilla bean shell in between each scallop. (For more ease cooking the scallops, you may want to use 2 skewers, each containing 4 scallops.) Season the outside of the scallops. In a really hot pan, sear the scallop skewers in the oil for 2-4 minutes (or until browned) on each side.  Once the scallops are properly seared on both sides, reduce heat and add butter to pan and baste the scallops in the butter.  After 2 minutes of basting, remove scallops and add passion fruit juice and squeeze fresh lemon juice into the pan with the browned butter and mix together.  On the plate add watercress and chopped chives. Then cut the scallops in half and place over the top of the greens, then dress the scallops and greens with the pan sauce from the scallops.  
(For this recipe, you only need the halved shells of the vanilla beans. You can discard the vanilla bean pulp or mix it into a cocktail.) 

See the Video!