Wild Sea Scallops with Treviso & Roasted Vegetables

A fall-friendly recipe you can make at home

Chef Damon Gordon of downtown San Diego’s seafood-centric Water Grill offers a dish of layered flavors that carefully avoids overpowering seasonings.


Water Grill

This fall-friendly, nicely sauced pairing of earthy root vegetables and sweet-tasting sea scallops is easy enough to prepare, and allows you to show off (or hone) your skill at cutting vegetables into neat, precise wedges. If Treviso (a mild-flavored, red or purple first cousin to radicchio) is hard to find, use radicchio with confidence.


  • 1/2 c. olive oil, divided use
  • 6 oz. Brussels sprouts (cleaned and cut in half)
  • Salt and pepper as needed
  • 6 oz. carrots (peeled and cut lengthwise into narrow wedges)
  • 6 oz. cipollini onions, peeled
  • 6 oz. parsnips, peeled and cut into eighths
  • 5 oz. butter (1 and 1/4 sticks), divided use
  • 1/2 c. red wine, preferably the wine you will serve with this dish
  • 8 oz. veal stock, if available, otherwise, use high-quality chicken stock
  • 2 salted anchovy filets, chopped
  • 12 very large (U10 size) sea scallops
  • 1 head Treviso, quartered lengthwise, or substitute radicchio
  • 1 T. chopped parsley

Preheat the oven to 350 degrees.

In a large sauté pan, heat 3 oz. oil and add Brussels sprouts. Season with salt and pepper, then add carrots, onions and parsnips and season again. Toss vegetables briefly, add 2 oz. butter, allow to melt and transfer the vegetables to a baking tray with sides. Roast in preheated oven for 8 to 10 minutes, or until fork-tender.

In a small, heavy saucepan, reduce red wine by half over high heat, then add stock and reduce by two-thirds. Once reduced, pour through a fine-mesh strainer into another saucepan, swirl in 2 T. butter and add chopped anchovies. Cover the pan to keep it warm but do not place over heat.

Heat remaining oil in sauté pan. Season scallops with salt and sear until golden brown, about 2 to 3 minutes per side. Remove scallops to a bowl, add remaining butter to the pan and toss Treviso wedges in for 2 to 3 minutes. Add vegetables and parsley and warm through.

To serve, divide the vegetables among four plates and top each mound with a Treviso wedge. Arrange 3 scallops on each plate and spoon the sauce around.


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