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NW Pan-seared Sea Scallops with Sun-dried Tomato Honey Glaze

Yields1 Serving

Recipe courtesy of Ambrosia Restaurant / EUGENE
Rory Dana

 2 tbsp white wine-brined sun-dried tomatoes, chopped
 ½ cup white wine
 1 tsp red wine vinegar
 2 tbsp local honey
 1 tbsp butter
 1 pinch of salt to taste
 8 scallops

Simmer white wine and sun-dried tomato together until reduced to half. Add vinegar, honey and butter. Keep heat low so as not to scorch the delicate flavor of the honey. Simmer and stir until thick and glossy, then remove from heat to prevent separation. The sauce can remain at room temperature until ready to serve.


A seasoned cast-iron pan works great for searing sea scallops. Heat pan to a medium-high heat. Coat pan generously with cooking oil. Wait until oil is rippling before adding the scallops. When ready, place the scallops in the hot pan, gently, to prevent oil splashing. Sear for about 2-3 minutes on each side or until golden on each side. Reduce heat, add a tablespoon of butter to the pan and begin basting the scallops with the foam of the butter. A proper sea scallop should be cooked to medium rare.