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Cabarrus Magazine

Breaking Bread - Seared Scallops with Matchstick Veggies

Sep 01, 2014 04:30AM ● By Jason Huddle

Seared Scallops with Matchstick Vegetables

Cabarrus Magazine is happy to feature personal chef, Camilla Ferguson as she brings one of her own recipes to

Cabarrus Magazine readers each month, so Bon Appetit!


Seared Scallops with Matchstick Vegetables


1 lb. sea scallops, thawed and patted dry with paper towels

1 tsp. butter

1 tsp. olive oil

Salt and pepper

1 zucchini, cut into matchstick strips

1 small white onion, cut into strips

1 red bell pepper, cut into matchstick strips

Olive oil for sauteeing



Cook butter and oil in a 12- to 14-inch saute pan on high heat. Salt and pepper the scallops. Once butter mixture begins to bubble, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. In a separate 12- to 14-inch pan, saute the vegetables lightly over medium-high heat, until crisp/tender. Do not crowd the pan...season with salt and pepper. Serve scallops over vegetables and, if desired, add Asian noodles tossed in toasted sesame oil. A lemon wedge makes a nice touch.

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