Seared Diver Scallop ala Chef Beazer

6th December 2018

Posted By : Toya Turner


(currently being served at the Seagrape)

4 oz. Sea Island red pea succotash
U-10 dry-packed scallops (4 per person)
2 tbs. passion fruit dressing
Pea Shoots
Crispy sweet potato

For passion dressing:
1 cup passion fruit puree
1 tsp. Dijon mustard
½ tsp. hot sauce
1 tsp. lemon juice
Salt and pepper to taste
½ cup mango chutney
Olive oil

Place all ingredients in a blender except olive oil and salt. Puree. Then add olive oil gradually until you get a dressing consistency. If too thick, thin with water.
Season with salt and pepper.

For the succotash:

1 quart of Sea Island red peas(cooked)
1 red and 1 yellow pepper, red onion (diced)
1 tbsp. garlic
1 cup vegetable stock
1 tbsp.OldBay seasoning
1 tbsp.lime juice
3 tbsp.bbq sauceSalt and pepper to taste


Sauté red pepper, yellow pepper, garlic, and red onion together then add the peas and stir. Cook for about 5 minutes. Add a cup of vegetable stock. Bring to boil. Lower the heat and simmer for 15 minutes. Take a cup of the mixture and blend. Add the purée mix back to the pot. Combine the remaining ingredients(lime juice, Old Bay seasoning, bbq sauce) to the mixture. Adjust seasoning with salt and pepper to taste.

For the crispy sweet potatoes:
Peel one sweet potato and place it on turning slicer, and get nice curly strips and fry them in the fryer until golden brown. Remove from fryer and let cool.

Sear four scallops. Reheat 4 oz. pea succotash.
To assemble, place the succotash in the hot bowl and then put scallops on top. Toss the pea shoots and crispy sweet potatoes with passion fruit dressing. Season with salt and pepper. Finally, place that salad garnish on top and serve.

Bon appétit

Chef Roderick Beazer