PREP: 20 min
  COOK: 30 min

Seared Scallops with Smoked Thyme Cream

This meal is restaurant good. As in, guests and family might ask if you’ve been working in a kitchen because this dinner is so delicious. Here’s the thing: it’s also wicked easy to make!


  • 4 cups Oakhurst Heavy Cream
  • 5 sprigs thyme
  • 1 loaf gingerbread
  • 8 Dayboat scallops
  • Salt
  • Sugar
  • Pepper


Gingerbread Crouton

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

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.

Author: Sous Chef Nicholas Nappi, Local 188

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