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Seattle, WA.


Pan Seared Sea Scallops w/Smoked Bacon Vinaigrette and Apple Chutney

Pan Seared Sea Scallops w/Smoked Bacon Vinaigrette and Apple Chutney




  • 12 each U-10 dry-pack scallops
  • 1 pinch salt and pepper to taste
  • 1 tablespoon canola oil
  • 1/4 cup bacon vinaigrette (recipe follows)
  • 2 cups arugula
  • 1 pinch sea salt
  • 1/2 cup apple chutney (recipe follows)


1. Season scallops with salt and pepper on both sides.

2. Heat large frying pan to medium-high heat.

3. Add oil and sear scallops until golden on both sides, 4-6 minutes on either side.

4. Toss arugula in bacon vinaigrette with sea salt and place on the center of serving platter.

5. Place scallops around the arugula and top each scallop with the chutney.

Bacon Vinaigrette Ingredients:

  • 1/4 pound smoked bacon, chopped
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 sprig of thyme, chopped
  • 1/4 cup apple cider vinegar
  • 1 teaspoon kosher salt

Bacon Vinaigrette Directions:

1. Crisp bacon in sauté pan.

2. Add garlic and shallot and toast for 2 minutes.

3. Add chopped thyme, vinegar and salt to taste.

Apple Chutney Ingredients:

  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 pinch of cinnamon
  • 1 pinch of allspice
  • 1 pinch of mustard seeds
  • 1 pinch of chili powder
  • 2 each apples, preferably Granny Smith, peeled and chopped
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water

Apple Chutney Directions:

1. Place the vinegars, sugar, cinnamon, allspice, mustard seeds and chili powder in a small saucepan.

2. Cook at medium heat until liquid becomes thick.

3. Add diced apple and cook for 3 minutes.

4. Mix cornstarch with water and then mix with chutney. Cook for 3 minutes and then chill in refrigerator before serving.

Yield: 4 Servings


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