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Seared Scallops with Smoked Thyme Cream

Seared Scallops with Smoked Thyme Cream


Seared Scallops

Meal Types:




  • 4 cups Oakhurst heavy cream
  • 5 sprigs Thyme
  • 1 loaf Gingerbread
  • 8 Dayboat scallops
  • Salt
  • Sugar
  • Pepper


For the Gingerbread Crouton: Cut gingerbread into ¼ inch strips. Place into preheated 350 degrees oven and cook until crispy but not burnt (about 15 minutes).

For the Thyme Cream*: Divide the cream into two parts. Place one half into sauce pot with thyme and simmer until the thyme infuses the cream (approx 10 minutes). Place the remaining cream into a bowl in a stove top smoker. Smoke over low heat for 10 minutes – into saucepot. Simmer until liquid reduces by about ¼. Season with salt and sugar to taste.

For the Scallops: Heat sauté pan over medium-high heat until oil is hot. Season scallops with salt and pepper. Sear scallops on both sides until golden, take care not to overcook.

To Serve: Lay a pool of smoked thyme cream on two plates. Place four scallops on each plate and garnish with gingerbread croutons.

*Requires stove top smoker.

Serves 2.

Author: Sous Chef Nicholas Nappi, Local 188