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Seared Scallops with Potatoes & Truffle Brown Butter

Savor seared scallops with the addition of potatoes & truffle brown butter. Tender Yukon potatoes, cooked in brown butter infused with Sabatino’s Truffle & Sea Salt, pairs with expertly seared sea scallops and toasted shallots. For extra flair while plating, showcase each scallop atop a slice of perfectly cooked potato, generously adorned with aromatic butter. A final touch of vibrant watercress or arugula and a sprinkle of Truffle & Sea Salt completes this luxurious dish.

CHEFS NOTES: To make this dish easier to 'get on the table,' make the potatoes and brown butter ahead of time and heat gently before plating the scallops.




45 minutes



Seared Scallops with Potatoes & Truffle Brown Butter


2 medium Yukon potatoes
6 tbsp unsalted butter
½ cup water
⅛ tsp Sea salt
½ tsp Sabatino Truffle Salt
2 tbsp grapeseed oil
12 oz fresh sea scallops, (about 6 large or 10 small)
2 tbsp minced chives
1 cup watercress leaves or arugula
1 tbsp minced chives


  • 1
    Slice potatoes crosswise into ¼ inch rounds. Heat a wide pot or pan (with a lid) over medium heat. Add 2 tbsp butter then lay potatoes on the bottom of the pan in one layer. Sprinkle with a pinch of salt. Cook 4 min, flip each potato and cook another 4 minutes. Add ½ cup water to the pan, cover with the lid and simmer over med/low heat until potatoes are just tender, 10 more minutes. *Optional - use a circle cutter to cut circles about the size of the scallops. Set aside.
  • 2
    Heat 4 tbsp butter in a saucepan over medium/low heat. Let the butter cook, whisking occasionally and scraping up the solids off the bottom of the pan. The solid pieces will begin to brown, continue to whisk to distribute the toasted flavor throughout the fat. Cook until the milk solids have just reached a golden brown color, 10-15 min. Remove from heat and cool slightly. Whisk in ½ tsp Truffle & Sea Salt and 2 tbsp minced shallot and set aside.
  • 3
    Have a paper towel lined plate ready. Heat a skillet over medium / high heat, add 1 tbsp grapeseed oil. Add scallops when the oil is hot enough that they sizzle as they touch the pan. Cook each scallop until golden brown on one side and start to turn opaque about ⅓ of the way up the side, 3-4 min. Gently turn each scallop and add a spoonful of the brown butter to the pan. Use a spoon to baste scallops for two minutes, remove from heat.
  • 4
    Divide potatoes onto two plates and place a scallop atop each slice. Spoon brown butter and shallots over the scallops and garnish with watercress (or arugula).


  • Truffle Sea Salt - 4.0 oz front

    Truffle Sea Salt - 4.0 oz