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Main Dish

Carmel scallops

Chad Minton
The Ritz-Carlton, Marina Del Rey

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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.

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