Recipe: Oceania's Seared Scallops with Pecan Brown Butter and Carnival Cruise Line's Peach Cosmopolitan
We're diving right in to Oceania’s recipe for Seared Scallops with Pecan Brown Butter created by Chef Kathryn Kelly, Executive Chef & Director of the Oceania Cruises Culinary Enrichment program. You can make this recipe with any pecans of course, except during November since it is National Georgia Pecan Month. In honor of our Georgia friends, you can also indulge in Alchemy Bar’s Peach Cosmopolitan found onboard Carnival Cruise Line. This Cosmo with a twist will have you feeling just peachy!
Seared Scallops with Pecan Brown Butter – Oceania Cruise Line
- 6 dry diver scallops, room temperature
- 2 to 3 tablespoons clarified butter
- 2 tablespoons butter cubed
- ¼ cup crushed pecans
- 4 ounces’ jumbo lump crab meat
- 6 parsley leaves
- 4 lemon wedges
- Pat the scallops very dry.
- In a large sauté pan over high heat, warm enough clarified butter to generously coat the bottom of the pan.
- When the pan is searing hot, use tongs to carefully place the scallops in the pan.
- Sear the scallops to a caramel color, flip and sear the other side to a caramel color, noting that the second side will take less time.
- Transfer the scallops to a plate and reserve warm.
- Decrease the heat to medium-high and add the cubed butter to the pan.
- Heat until the butter begins to brown and then add the pecans.
- Toast the pecans until golden brown and then add the crab meat and warm through.
- Divide the scallops between 2 plates, top each with pecans and crab meat, and drizzle with any butter remaining in the pan.
- Squeeze 1 lemon wedge over each serving, garnish each scallop with 1 parsley leaf and finish each plate with a remaining lemon wedge.
Peach Cosmopolitan – Carnival Cruise Line
- 3 ounces of peach vodka
- 1-ounce peach schnapps
- 1-ounce cranberry juice
- A wedge of blood orange, juiced
- Slice of peach and slice of blood orange to garnish
- Fill a cocktail shaker with ice and add the peach vodka, peach schnapps, cranberry juice, and juice from a blood orange wedge.
- Shake vigorously. Then strain into a martini glass and garnish with a slice of peach and blood orange.
Join the discussion
Will you try either of these peachy-keen Tasty Tuesday recipes?