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Seared Diver Scallops

Recipe Date:
July 25, 2013
Serving Size:
Cook Time:
Imperial (US)
  • Nettle Pesto:

  • ½ lb. blanched nettles, then dried
  • 1-2 cloves garlic
  • ¼ cup finely grated Grana Padano
  • ¼ cup pine nuts
  • 1 small bunch parsley
  • juice of 2 lemons
  • Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • Parsnip Rosti:

  • 1 lb. grated and peeled parsnips
  • ½ of a chopped sweet onion
  • 4 tbsp Extra Virgin Olive Oil
  • 4 tbsp chopped parsley
  • 4 tbsp butter
  • Salt & Pepper to taste
  • Melted Leeks & Mushrooms:

  • 6 leeks (tops removed, cut in half length-wise and chopped into a ¼” thick ring. Wash 3 times in cold water to remove any soil)
  • ½ lb. roughly cut mushrooms
  • 2 tbsp butter
  • Scallops:

  • 1 lb. Diver scallops (U-8 or U-10)
  • 2 tbsp. grape seed oil

These seared diver scallops are served with parsnip rösti, melted leeks, spring mushrooms and stinging nettle pesto — pair with a nice glass of Lincourt Lindsay’s Pinot Noir.

Nettle Pesto:

Blend garlic and pine nuts with enough oil to cover, blend until smooth.  Add nettles, parsley, cheese and slowly add oil until desired texture is reached.  Season with salt & pepper and lemon juice to taste.

Parsnip Rosti:

Heat a heavy bottom sauté pan (cast iron is best), add butter.  Press parsnip mix into pan (about 1” thick), cook over medium heat for 5 min, then place pan into 400 degree oven for 10 min or until browned.  Flip pan over onto a baking sheet, cut to desired shape.

Melted Leeks & Mushrooms:

In a small pot, add leeks & butter, cover and cook over low heat.  Cook until leeks are tender.  Add mushrooms; turn up heat to medium-high, season with salt & pepper and sauté until mushrooms are cooked through (about 3 min).


Place on a plate with flat side up, pat dry then season with salt & pepper.  Heat a heavy bottom sauté pan, add 2tbsp of grape seed oil and place flat side down.  Sear over high heat (about 1 min), then flip and place pan in 400 degree oven for 3 min.

Place Rosti in the center of the plate, scallops surrounding the rosti and spoon nettle pesto on top of each scallop (or underneath when plating). Time to enjoy all of your hard work with a nice glass of Lincourt 2009 Lindsay’s Pinot Noir.

Thanks to Chef Brandon Hughes — The Wine Cask