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Seared Scallops Recipe

Seared Scallops
Seared Scallops pictures (6 of 6)

Easy seared scallops recipe with a cream sauce infused with Tahitian vanilla and whiskey. Simple, delicious, and almost restaurant-worthy.

The recipe is adapted from I Heart Vanilla, who kindly posted me the fabulous Tahitian vanilla beans. I never thought that vanilla pairs so well with savory dishes; seared scallops with vanilla, is a perfect marriage of flavors in heaven.

Judge it yourself by checking out the gallery above. Bon appetit!

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32 COMMENTS... read them below or add one

  1. These look absolutely delicious. I love vanilla beans- they are so elegant and delicate in appearance but pack such a great amount of rich vanilla flavor. This is such a unique recipe- I love the combination of the vanilla with whiskey in the sauce. Gorgeous!

  2. Looks wonderful Bee. I love the combo of vanilla with shellfish. One of the best soups I’ve ever had was a blue crab and vanilla bisque. When I sear scallops I like to take advantage of the brown fond left on the pan from searing the scallops to make the sauce. It’s like pure flavour.

  3. I normally marinate the scallops with a bit of Japanese light soy sauce and just pan sear them for that fresh clean taste. This looks even better, with a touch of restaurant sophistication.

  4. Yummy!
    I wish they have fresh scallops here in Penang… but somehow, I’ve never seen them in the fresh market…any idea where can i get them, besides those really expensive frozen ones in Cold Storage??

  5. Mike Parton

    Cooked this tonight. Outstanding! The whiskey-vanilla bean sauce was delicately sweet and a wonderful counterpoint to the seared scallops.

  6. Suzanne

    Hey everyone,

    I don’t have access to whiskey. Is there a different ingredient I can substitute in its place? Can’t wait to try this recipe out!

    Suz.

  7. jason leathers

    doing this tonight with a pound of fresh cape cod scallops. I am so so excited for the combination of cream, vanilla, and whiskey. Im using a good ole powers whiskey to add a bit more crisp wood/smoke flaver (not a lot)…. thanks!

  8. Birdman

    I made these as an appetizer for Christmas day. I did a test run on the sauce a few days before and decided that I could whip this up fairly easily on the spot for my family. I used small scallops, the big ones are not always available here and are prohibitively expensive to boot, and I set the sauce as a dip. It was a hit with everyone. I absolutely nailed the sauce on my second try, the taste was just right and it thickened perfectly. A wonderful combination of ingredients. Thanks!

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