Recipe: Sea Scallops

Chef Michael Buard offers up a recipe for sea scallops.

What’s for Dinner?

Sea Scallops

-Courtesy of The InterContinental Buckhead Atlanta by Chef Michael Buard

Pan seared scallops served with wild mushrooms wrapped in dough, a fabulous taste duo!

Serves 1

sea scallopsIngredients:

3 large scallops, pan seared

Wild Mushroom in pastry dough:
15 assorted mushrooms like shitake, chopped
1 portabella mushroom sliced
1 shallot minced
Pinch of Salt
Pinch of Pepper
1 teaspoon Olive oil
1 Tbsp White Wine
2 sheets supermarket puff pastry dough
Melted butter


Sauté mushrooms in olive oil, salt, pepper, and white wine. Mix mushrooms together and wrap in the pastry. Brush with melted butter and bake for 5 minutes at 350 F until golden brown.

1 cup red wine
2 tablespoons chopped shallots
1 bay leaf
Pinch of dried thyme
1/4 cup chicken stock
2 tablespoons butter


Put wine, shallots, bay leaf, and thyme into a sauce pan and cook on medium heat until it is reduced by half. Add the stock then simmer to allow it to reduce down. Just before serving add the butter. Serve over scallops.

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