Lunchbreak: Pan seared diver sea scallops

Chef Bill Stepek

McNamara's Irish Pub & Restaurant

4328 W Irving Park Rd., Chicago


Pan Seared Diver Sea Scallops with Braised Savoy Cabbage and Irish Bacon, Heirloom Fingerling Potatoes

Recipe Per 4 Person


4 TBL Olive Oil

24 each Diver Sea Scallops (Salt and Pepper to place)

4 Cups Savoy Cabbage (Chiffonade)

4 TBL Diced Irish Bacon

2 TBL Minced Shallots

1 cup Chicken Stock

20 ea. Heirloom Fingerling Potato (Blanched)

10 oz Butter



1 Lemon Juiced

4oz White Wine

8 oz (1 cup) Butter (unsalted and cubed)



Pinch Bull’s Blood micro greens (or other micro greens) and as needed Balsamic Syrup


Method for Savoy Cabbage:

Melt 2TBL off butter in a large saute pan

Add diced Irish Bacon

Add shallots

Cook for 2-3 minutes on medium heat

Add cabbage

Cook 2-3 minutes

Add stock, cover, cook till tender


Method for Scallops and Lemon Sauce:

Use hot, non stick saute pan

Add olive oil with pan on high heat

Season scallops with salt and pepper

Place scallops and DO NOT SHAKE or move scallops (This will create a nice golden brown color)

Turn after 1-2 minutes, repeat for other side.

Add wine and lemon juice to deglaze

Reduce heat by half. Shake in butter.