Pan-Seared Scallops with Roasted Vegetables & Sauce Crevettes

Serves: 4

Prep Time: 25 minutes

Cook Time: 35 minutes

Ingredients

For the scallops

  • 12 large sea scallops, dry-packed

  • 2 tbsp neutral oil (grapeseed or canola)

  • 2 tbsp unsalted butter

  • Sea salt and freshly ground black pepper

  • 1 lemon, for finishing

For the roasted vegetables (choose seasonal favorites)

  • 1 cup baby carrots, peeled

  • 1 cup Brussels sprouts, halved

  • 1 cup parsnips, peeled and cut into batons

  • 1 red bell pepper, cut into strips

  • 2 tbsp olive oil

  • 1 tsp fresh thyme leaves

  • Salt & pepper, to taste

For Sauce Crevettes

  • 1.5 # Scallop scraps or 8 large shrimp, shells on (or substitute 1 cup shrimp shells/heads)

  • 1 tbsp olive oil

  • 2 tbsp shallots, minced

  • 1 garlic clove, minced

  • 1/2 cup dry white wine

  • 1 1/2 cups fish fumet stock (or seafood stock)

  • 1/2 cup heavy cream

  • 2 tbsp unsalted butter (cold, cubed)

  • Salt & pepper, to taste

  • A squeeze of lemon juice

Seared Sea Scallops with Roasted Vegetables in Sauce Crevette

Method

1. Roast the Vegetables

  1. Preheat oven to 400°F (200°C).

  2. Toss carrots, Brussels sprouts, parsnips, and bell pepper with olive oil, thyme, salt, and pepper.

  3. Spread evenly on a baking sheet and roast for 20–25 minutes, turning halfway through, until caramelized and tender.

2. Make the Sauce Crevettes

  1. Heat olive oil in a saucepan over medium heat. Add shrimp shells/heads and cook until pink and aromatic, about 3–4 minutes.

  2. Add shallots and garlic, cooking until softened.

  3. Deglaze with brandy—flambé if desired. Reduce by half.

  4. Add white wine and reduce again by half.

  5. Stir in fish stock and simmer for 15 minutes. Strain, discarding shells.

  6. Return liquid to pan, add cream, and simmer until slightly thickened.

  7. Whisk in cold butter, one cube at a time, until glossy. Season with salt, pepper, and a squeeze of lemon. Keep warm.

3. Sear the Scallops

  1. Pat scallops dry with paper towels (moisture prevents caramelization).

  2. Heat oil in a skillet over medium-high heat until shimmering.

  3. Season scallops with salt and pepper. Place in skillet, flat side down, and sear 1 ½–2 minutes per side until golden brown with a crust but still slightly translucent inside.

  4. Add butter in the last 30 seconds, basting scallops with the foaming butter. Remove to a warm plate.

4. Assemble the Dish

  • Spoon roasted vegetables onto each plate.

  • Nestle 3 scallops on top.

  • Nap with Sauce Crevettes around and lightly over scallops.

  • Garnish with microgreens, fresh herbs (chervil, parsley, or dill), or a light drizzle of lemon oil.

 

Petey Greene