Pan Seared Scallops

Serves four to six

Another favourite from my catering days, so elegant and quick to prepare. Top with your favourite preserves, I love the Green Tomato & Garam Masala preserve with this almost as much as the Green Walnut & Grappa. I prefer the medium-large scallops 20/30 size, meaning 20-30 scallops per pound, make sure to dry them well, this is how you achieve that lovely crispy exterior. It is the perfect amount for a small cocktail party when you’re serving a few different Aperitivo.


1 lb sea scallops

2 Tbsp unsalted butter

2 Tbsp olive oil

Sea Salt to taste


Dry scallops well and season with salt. Heat large frying pan, add 1 Tbsp butter and 1 Tbsp olive oil. When hot and bubbling add scallops to pan, cook until browned well on both sides, do not overcrowd pan – instead do this in two batches.


Top seared scallops with dollop of preserve.


Perfect Preserves
to use in this Recipe

Green Heirloom Tomato & Garam Masala

Moroccan Spiced Sour Cherry

Yellow Plum with Turmeric & Chile

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Seasonally inspired recipes for creating and using artisanal preserves, from our farm to your table. Available now for pre-order.

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