• Thursday, October 1, 2020

Pan-Seared Scallops
September 3, 2019

Sauce Bois Boudran
1¼ cup Olive oil
¼ cup White wine vinegar
Salt and pepper to taste
⅔ cup Tomato ketchup
1 tsp. of Worcestershire sauce
2 drops of Tabasco
1 shallot, chopped
2 Tbsp. Fresh chervil, chopped
2 Tbsp. Fresh chives, chopped
¼ cup Fresh tarragon, chopped

1 head of Frisée lettuce
¼ lbs. of Haricot verts
1 Plum tomato
1 packet of Rock chives (a sprouted chive often found at farmers markets)
2 Tbsp. Flat-leaf parsley
2 Tbps. Coriander
2 Tbsp. Chives
Olive oil, to taste
Salt and pepper, to taste

12 Diver sea scallops
2 tsp. Curry salt
Olive oil, for pan  


Sauce Bois Boudran

1. Combine the olive oil and wine vinegar with some salt and pepper and whisk to emulsify.
2. Add the tomato ketchup, Worcestershire sauce, Tabasco, and chopped shallots. Stir to combine.
3. Add the chopped herbs and season to taste. Reserve.


1. Prepare the frisée by picking off leaves and tearing before refreshing in ice water.
2. Trim and blanch the haricot verts for 4-5 minutes. Refresh in ice water, and store in fridge until needed.
3. Quarter the tomato, de-seed, and trim. Place on cloth to dry out before dicing.
4. Combine all ingredients in a bowl and divide amongst 4 plates or shallow bowls.


1. Preheat oven to 350°F.
2. Wash scallops and blot dry. Season with the curry salt. Add olive oil to just coat a large pan, and cook scallops on one side over high heat until just seared.
3. Transfer to a baking sheet and bake in oven for 2-3 minutes.


Divide the scallops between the plates. Drizzle with the sauce Bois Boudran, and serve immediately.