Scallops Belvedere Recipe

Served over Mashed Potatoes and Steamed Green Beans.


8 (Dry) Sea Scallops (serves 2 people)
1/3 cup white wine
3 drops of tabasco sauce
4 sprigs of fresh Rosemary (pull apart leaves off of 2 sprigs and roughly chop) (save 2 sprigs for serving)
½ cup of Seafood Stock or Chicken Stock
Salt to taste around ½ tsp
1 tablespoon of fresh chopped parsley
4 tablespoons of butter
1 sliced clove of garlic
4 sundried tomatoes julienned
1/3 cup plus 2 tablespoons  Canola oil (used for frying and sauteeing garlic)
Flour for dredging
Your favorite mashed potato recipe
Steamed green beans


  1. Wash dry sea scallops and pat dry.
  2. Dredge  dry sea scallops in flour, generously coating each scallop.
  3. Pour 1/3 cup of canola oil in skillet.  Heat until smoking hot!
  4. Sear scallops to a golden brown.  Don’t be concerned if they are cooked thru. This is just to get a golden crust. About 3-5 minutes.  Do not overcook.
  5. Remove scallops from pan and set aside.
  6. Drain most of the canola oil.  Leave the skillet crusty with a bit of oil that’s left.
  7. Deglaze the skillet with 1/3 cup of white wine over low heat stirring.
  8. Add 3 drops of tabasco sauce
  9. Add chopped rosemary,1/2 teaspoon of salt and ½ cup of seafood stockDSC_0710
  10. In a separate skillet saute the one clove of sliced garlic until golden in 2 Tbs of canola oil. Quickly take off the burner and add the 2 TBS pf chopped parsley.DSC_0711
  11. Add the garlic sauce to skillet.
  12. Add 4 tablespoons of butter and 4 sundried tomatoes sliced into julienne strips.DSC_0712
  13. Once it all comes to a simmer add the prepared scallops and heat thru.DSC_0715
  14. Place mounds of mashed potatoes on each plate.
  15. Mound mashed potatoes with scallops.
  16. Dress plate with steamed green beans and sprigs of rosemary.
  17. Lastly pour the sauce over the prepared plate.DSC_0718

Buon Appetitto!!