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Carmel scallops

Recipe by:Chad Minton
The Ritz-Carlton, Marina Del Rey


  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. butter
  • 3 ea. large scallops
  • 1 ea. small sprig fresh thyme
  • 1 ea. large cooked artichoke heart, sliced lengthwise*
  • 1 ea. large new potato, cooked and cubed
  • ½ cup tomato sauce
  • 1-2 tbsp. white wine
  • ½ tsp. minced garlic
  • Sea salt


Place tomato sauce, white wine, minced garlic and a pinch of sea salt in a small pan and heat gently. Brown scallops in 1 tbsp. butter and olive oil over medium-high heat; turn scallops and reduce heat to medium. Sauté artichoke hearts and new potato in butter and season with sea salt. Add fresh thyme--no need to dice, just break it up with your fingers. Place tomato sauce in center of plate. Blot browned scallops on a paper towel to remove excess oil and arrange in tomato sauce; heap potato and artichoke in the center and garnish with a piece of fresh thyme.
*If you substitute canned artichoke hearts for fresh, be sure to drain them thoroughly; the juice can be quite acidic.

Califonia Bountiful