Try This Recipe For Pan-Roasted Scallops in Creamy Sauce
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteAre there smells or tastes that transport you (at least virtually) to another time and place in your life? If you say “pan roast” to me, I’m immediately transported to New York City’s Grand Central Station. Below the main floor, you will find the Grand Central Oyster Bar, is an iconic establishment where I’ve dined for more than four decades. The restaurant is most famous for its oyster pan roast, a misnomer, as there seems to be no roasting involved. Please click here to read the full Cocoa and Lavender article with photos.
Scallop Pan Roast in Cream Sauce
Tender scallops are pan-roasted and served in a rich, creamy sauce with a spicy edge. This dish is perfect for a quick yet elegant dinner and pairs beautifully with toasted baguette slices and Provençal white or rosé wine.
Ingredients
- 1 oz pancetta in 1/4-inch dice (see notes)
- 3 tbsp unsalted butter divided
- 1 rib celery thinly sliced
- 1 large shallot(s) finely diced (see notes)
- 2 sprigs thyme
- 1/2 tsp sweet paprika
- 1/2 tsp hot paprika (see notes)
- 1/2 tsp Old Bay seasoning
- 1 cup seafood stock (see notes)
- salt
- 1 cup heavy cream (35%)
- 1 tbsp Worcestershire sauce
- freshly ground black pepper
- 8 oz sea scallops large, dried, tough muscle removed (see notes)
- chives for garnish
- 1 baguette sliced, toasted, and buttered for serving (see notes)
Instructions
- In a large skillet, cook the pancetta in 1 tablespoon butter over medium-high heat until it turns golden, about 2 minutes. Add the celery, shallot, thyme, paprika, hot paprika, and Old Bay seasoning and cook, stirring frequently, for 2 minutes. Add the fish/seafood stock and bring to a boil. Simmer over medium heat for about 10 minutes until reduced.
- Stir the heavy cream into the large skillet and cook over medium-high heat until thickened, about 3 minutes. Stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme. Keep warm, and stir occasionally.
- Meanwhile, melt the remaining 2 tablespoons of butter in a medium skillet. Season the scallops with salt and cook over high heat until well browned on one side for about 2 minutes; turn and cook for 1 more minute.
- Divide the sauce among 2 warmed plates, and top with the scallops, browned side up. Garnish with chives and serve immediately with the toasts.
Notes
- Instead of pancetta, you can use bacon or salt pork.
- Substitute 1/4 cup onion for the shallot.
- Use cayenne or medium/hot chili powder instead of hot paprika.
- If your fish or seafood stock is strong, cut it with some water.
- Instead of scallops, use lobster, langoustines, shrimp, clams, or oysters.
- Traditionally, this is served on a slice of white bread. I recommend toasted and buttered baguette slices.
- If doubling, tripling, or quadrupling the recipe, sauce thickening times will be longer (with thanks to my friend Toby, who tested the recipe for 8 people).
- You can make the sauce (and buttered toast) in advance and reheat when ready to serve. (Also, thanks to Toby).
Tried this recipe?Let us know how it was!
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