Try This: Our Chef’s Spring Scallops Recipe

The slow freeze of winter is melting away — what better way to ease into spring than with a simple recipe that honors both cold weather favorites and fresh flavors?

Dive into one of our chef’s favorite scallop recipes! They sit atop a flavorful mash dressed with the bright flavors of honey and lemon and drizzled with a just-right sweet reduction. Eat up!

Pan-Seared Scallops Over Saffron Parsnip Mash, Mache Pomegranate Salad with Honey Lemon Dressing and Blood Orange Reduction

Serves 4

Saffron Potato and Parsnip Mash


  1. 2 pounds russet potatoes, scrubbed, peeled and diced

  2. 1 pound parsnips, scrubbed, peeled and diced

  3. Saffron threads, pinch

  4. 3/4 cup milk

  5. 1/4 cup melted butter

  6. Kosher salt and pepper, to taste


  1. Dice potatoes and parsnips to 1-inch pieces; add to pot with enough water to cover and simmer until soft. Meanwhile, steep saffron in 2 tablespoons hot water.

  2. After potatoes and parsnips are fork tender, turn off heat, drain and return to pot for about a minute to dry excess moisture.

  3. Gently heat milk to a simmer, about 2 to 3 minutes. Whisk in melted butter and saffron water.

  4. Pour liquid over the cooked potatoes and parsnips. Using a potato masher, mash everything together until smooth.

  5. Season with salt and pepper to taste.

Honey Lemon Dressing


  1. 3 tablespoons honey

  2. 2 lemons, both zest and juice

  3. 2 teaspoons Dijon mustard

  4. 1/3 cup olive oil

  5. Salt and pepper, to taste


  1. In small mixing bowl, add honey, lemon zest and juice and mustard; whisk together.

  2. Slowly add the oil in a steady stream; whisk constantly until smooth.

  3. Season with salt and pepper to taste.



  1. 12 U-10 scallops

  2. Salt and pepper, to taste

  3. 2–3 tablespoons olive oil


  1. Pat scallops dry and season with salt and pepper.

  2. Heat 12-inch saute pan on medium high heat; add 2 to 3 tablespoons olive oil.

  3. Just when the pan starts to smoke, gently add the scallops, making sure they are not touching each other.

  4. Sear for 1 1/2 minutes on each side.

Blood Orange Reduction


  1. 2 cups fresh blood orange juice

  2. 6 tablespoons sugar


  1. Stir juice and sugar in heavy medium saucepan over medium high heat until sugar is dissolved.

  2. Simmer for approximately 20 minutes until sauce is reduced by half and has thickened.

  3. Cool before use.

Serving instructions (note: Purchase mache lettuce and pomegranate seeds at any quality grocery store):

  1. Spoon 3/4 cup of the mash and top with three scallops.

  2. Garnish with mache and pomegranate seeds.

  3. Dress the salad with honey lemon dressing and finish garnishing the plate with the blood orange reduction.

The Gables at Chadds Ford is nestled in the heart of the historic Brandywine Valley. Our combination of fresh seasonal cuisine, rustic yet elegant charm and enchanting outdoor dining will keep you coming back time and time again. The Gables is also the perfect venue to host your next special event, whether you are planning a wedding, rehearsal dinner, baby shower or corporate event.

Nina Malone

Photos: The Gables at Chadds Ford