Charleston Seafood Recipe List


2 Unity Alley, Charleston, SC 29401


4 Servings

Ingredients For The Scallops

12 Large Sea Scallops
1/4 C Canola Oil
To Taste Salt and Pepper

Ingredients For The Sauce

1 head Broccoli, florets and stems separated
2 C Spinach Leaves, stemmed
1 t Butter
To taste Salt and Pepper

Ingredients For The Vegetables

1 bulb Fennel, 1/4” dice, blanched
1 Tomato peeled, seed, diced 1/4”
1 C Cauliflower, cut into small florets, blanched
1 Yellow Squash, cut into 1/4” dice, blanched
2 T Butter To Taste Salt and Pepper

Ingredients For The Garnish

1 bunch Scallion, cut into fine julienne
2 T White Truffle Oil


  • Set oven to 300º

    Method For The Broccoli Puree

  • In boiling salted water, cook broccoli stems until very soft, add florets to water and cook until soft as well.
  • When both are soft add the spinach, remove all broccoli and spinach and shock in ice water.
  • Next place the broccoli in blender with spinach and water, puree until smooth.
  • Strain through a fine mesh strainer.
  • To put together the dish in a large sauté pan over high heat, add 1/4 C canola oil.
  • Season scallops with salt and pepper on both sides, add to pan and place in oven.
  • After about 2 minutes turn scallops and cook for about three more minutes, remove from the oven and drain the scallops well.
  • Set aside and keep warm.

    Method For The Vegetables

  • In a medium sauté pan over medium heat, add the butter, then add the fennel, tomato, cauliflower, yellow squash, and season with salt and pepper.
  • Cook until just warm through.
  • Set aside and keep warm.

    Method For The Broccoli Puree

  • In a small saucepan over low heat add broccoli puree, butter, and water.
  • Heat until just warm.
  • Season with salt and pepper.

    To Assemble

  • Place broccoli puree in the middle of the plate, next add the vegetables, and place the scallops atop the vegetables.
  • Garnish with scallions and truffle oil.

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