Pan Roasted Sea Scallops

recipe courtesy of Chef  Jose Molina, Executive Chef at The Comus Inn, Dickerson, Maryland 

Serves 4

  • 20 large sea scallops 
  • 1 cup white seedless grapes 
  • 3 oz lardon, diced 
  • 8 brussels sprouts 
  • 10 fingerling potatoes
  • 1⁄4 cup J. Lohr Estates Seven Oaks Cabernet 
  • salt and pepper
  • olive oil 
  • small pat of butter


  • 1⁄4 cup sherry vinegar 
  • 2 Tbsp dijon mustard 
  • 2 Tbsp grainy mustard 
  • 4 Tbsp honey
  • 3⁄4 cup olive oil 
  • 1 Tbsp capers 
  • 1 tsp chopped chives


Bring a small pot of salted water to a boil and add brussels sprouts. Cook until they are slightly tender, then cool them in an ice bath. Remove from bath and cut each one in half. In another small pot of water, bring fingerling potatoes to a boil and cook until al dente. Remove from the water and let cool. Once cool, cut each potato lengthwise in half.

Heat a frying pan with olive oil and butter. Pat scallops dry and season with salt and pepper. Sear them in the heated pan but do not overcrowd. Remove from the pan once caramelized on one side, and let scallops rest on a sheet pan. Drain any liquid out of the frying pan. In the same pan used to sear the scallops, sauté the lardon until crisp. Once crisp, remove the lardon from the pan and let rest on a paper towel. Drain some of the fat from the pan, but reserve a small portion to cook the potatoes.
Again in the same pan, sauté the fingerlings and brussels sprouts. When they start to caramelize, add grapes and lardon. Sauté for a few more minutes and then add the J. Lohr Estates Cabernet to deglaze the pan. Season the potato mixture with salt and pepper, if needed.
To serve, reheat the scallops in a 325°F degree oven until warmed through. Spoon some of the fingerling potato mixture onto the center of the plate and arrange the scallops around them. Drizzle dijon caper vinaigrette on the scallops.
In a mixing bowl, combine the sherry vinegar, mustard and honey. Slowly whisk in the olive oil in small amounts until the mixture is emulsified. Once combined, gently stir in capers and chives. Season the vinaigrette with salt and pepper, if needed. Enjoy with J. Lohr Estates Seven Oaks Cabernet!!


ChefJoseMolina.pdf1.5 MB