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Maine Diver Scallops with Hazelnut Brown Butter, Garnet Yam Puree and Golden Raisins

From: Recipe Challenge Winners

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Serves 4


A Runner-Up in the 2009 Diamond Recipe Challenge.


  • 16ea Maine Diver Scallops
  • 1lb garnet yams, peeled
  • 1 cup heavy cream
  • ½lb butter, divided use
  • ¼ cup maple syrup
  • 1 Tbsp chili powder
  • 2 bunches swiss chard, cleaned and blanched
  • ½ cup golden raisins
  • ½ cup dry white wine
  • ¼ cup sugar
  • 1 vanilla bean split
  • ½ cup hazelnuts, peeled, toasted and rough chopped
  • ½ lemon, juice
  • 2oz olive oil
  • 1 Tbsp Fresh Thyme leaves
  • salt and pepper to taste


First step is to boil yams until tender, about 20 minutes. Heat half of the butter with the cream. Place yams in blender with cream and butter mixture. Puree until smooth. Season with maple syrup, chili powder, salt, and pepper. Keep warm and set aside.

Heat saute pan with a 1 Tbsp of olive oil. Add swiss chard and saute for 1-2 minutes until heated through. Season with salt and pepper. Set aside. Place golden raisins in a small pot with wine and sugar. Bring to a boil and let simmer for 5 minutes until raisins are hydrated and mixture becomes a little syrupy. Set aside.

Heat a cast iron skillet over high heat. Season the scallops with salt and pepper. Place oil in pan and sear the scallops. Do not overcrowd the pan. Do in batches to ensure proper searing technique. Let scallops be for about 3 minutes until 1 side is completely golden brown. Do second batch. Remove scallops from pan and keep warm in 300 degree oven. Use same pan and add butter. Let butter bubble and brown for about 2 minutes. Add hazelnuts, thyme leaves, splash of lemon juice and golden raisins.

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