Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 2 white onions, thinly sliced

  3. 1 leek, whites only, thinly sliced

  4. Kosher salt and cracked black pepper

  5. 3 tablespoons minced garlic

  6. 1 cup thinly sliced shiitake mushrooms, stems removed

  7. 1 cup vegetable broth

  8. 1 1/2 cups frozen peas, thawed

  9. Pinch red pepper flakes

  10. 3 tablespoons sliced scallion greens

  11. Dash sherry vinegar

  12. 8 (U-10) dry sea scallops

  13. 1 tablespoon butter

  14. Squeeze fresh lemon juice

Instructions Jump to Ingredients ↑

  1. In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms . Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions .

  2. Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops , then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.


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