Pan roasted scallops with white bean puree and herb salad

By Chef Spencer Watts
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These scallops are pan roasted to perfection.


Total Time


  • 6 large sea scallops
  • 2 tablespoons canola oil
  • 2 tablespoons cold cubed unsalted butter
  • 2 thyme sprigs
  • Wedge of lemon
  • 1 clove garlic

For the white bean puree:

  • 3/4 cup melted butter
  • 1/2 cup warm water
  • 1 cup canned white navy beans/ rinsed
  • 1/3 cup grated parmesan
  • 2 lemons and a micro plane
  • Salt and pepper

For the herb salad:

  • 2 radishes
  • Small bunch of chives
  • Small bunch of Italian parsley
  • 2 limes
  • 2 tablespoons truffle oil


  1. Pat scallops dry and season with salt.
  2. Add canola oil to a skillet at medium-high heat. Sear scallops salt-side down. After about one minute, flip scallops, and add cold butter, thyme leaf, and a lemon wedge.
  3. Take off heat.
  4. Spoon some of pan juice over the scallops.

For the white bean salad:

  1. Melt butter for the white bean puree in a saucepan. 
  2. Add half of the butter to a blender with white beans, grated parmesan, olive oil, lemon zest, and lemon juice, and blitz until smooth, if the mix is too thick you can add a little water until desired consistency.
  3. Place in saucepan and keep warm over low heat.

For the herb salad:

  1. Shred the herbs and radishes and drizzle with lime juice and truffle oil.


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