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Scallops with beet greens

Recipe by:

Chef Kyle Crenshaw
JW Marriott, San Francisco


  • 1/2 lb. large scallops
    Kosher salt and ground black pepper, to taste
    3 tbsp. olive oil
    2 tbsp. butter
    1 tbsp. water
    1/2 cup shelled fava beans, blanched
    3 to 4 baby red beets, roasted, peeled and cut into quarters
    3 to 4 baby beet greens, washed and roughly chopped
    1 tsp. white balsamic vinaigrette
    4 tbsp. fava bean pesto (or your favorite pesto sauce)


Pat scallops dry with a paper towel and season with salt. Heat a medium sauté pan and add 2 tbsp. olive oil or enough to coat the bottom of the pan. When oil is hot (it should shimmer when swirled), place scallops in pan and cook for 2 minutes. Add 1 tbsp. butter and cook an additional minute or two, making sure to get a good sear on the scallops. When scallops are brown, turn over and baste with butter occasionally to cook to desired doneness—an additional 2 minutes or so.

In a small sauté pan, heat water and remaining 1 tbsp. butter until hot. Stir in fava beans to warm. Season with salt.

In a small sauté pan, heat remaining 1 tbsp. olive oil until hot. Stir in beets to warm. Season with salt and pepper.

In a small bowl, toss beet greens with vinaigrette and season with salt and pepper.

To serve, swipe fava bean pesto on the plate and place scallops on either side of pesto. Spoon beets and fava beans around the plate and garnish with baby beet greens.

Serves 2

Califonia Bountiful