Chef Recipes: Diver Scallops with Thai Chili Broth and Spring Vegetables

Recipe courtesy of Marc Orfaly of The Beehive in Boston, MA.

Diver Scallops with Thai Chili Broth and Spring Vegetables
Diver Scallops with Thai Chili Broth and Spring Vegetables

Ingredients

  • 6 large Scallops
  • 1 cup English Peas
  • 1 cup Fava Beans
  • Pea Tendril Leaves
  • 8 oz Low Sodium Chicken Broth
  • 1 tbsp Finely Diced Fresh Ginger
  • 1/2 tbsp Finely Sliced Thai Chili
  • 1 oz White Soy
  • 1/2 oz  Sesame Oil
  • Scallions for Garnish

 

Preparation

Simmer broth, ginger, Thai chili, white soy & sesame oil for 5 minutes. Next, blanch peas and fava beans, then add peas, fava beans and pea tendril leaves to simmering broth. Sear scallops in a cast iron pan, 1 minute on each side on high heat until golden brown. Divide broth and vegetables into 2 bowls and arrange seared scallops on top. Lastly garnish with sesame oil and sliced scallions, and serve over fingerling potatoes or rice.

The Beehive is located at 541 Tremont Street, in Boston MA.

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2 thoughts on “Chef Recipes: Diver Scallops with Thai Chili Broth and Spring Vegetables

  1. This looks and sounds absolutely perfect! Scallop season is over here in France, but we can get some from Canada. I will try this for sure! Thanks for the inspiration!

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