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Healthy Recipes from St. Anthony Hospital

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Pan-Seared Sea Scallops with Squash Blossoms & Squash Lace Heirloom Tomato Confit - Chef Simon PurvisPan-Seared Sea Scallops with Squash Blossoms & Squash Lace Heirloom Tomato Confit - Chef Simon Purvis

Prep Time: 30 minutes
Cook Time: 20 Minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy & Healthy

Fresh U-10 Scallops/ Halved
1 Green Zucchini
1 Yellow Squash
1 pint Cherry Tomatoes
2 Whole tomatoes, diced
1 Shallot, minced
1 Garlic Clove, minced
Olive Oil
Basil, chopped
2 Squash Blossoms

Squash Lace

  • Chop off the ends of the zucchini and squash. Cut in half lengthwise, and then in half again. With a knife, remove the inner flesh so that just the colorful skin remains. Cut into long, thin strips, about 6 inches in length.

Tomato Confit

  • Over medium heat, slowly warm a sauté pan. Add enough olive oil to coat the bottom of the pan, and then add both the minced garlic and shallots. Sauté gently.
  • Add diced tomatoes and simmer until tomatoes have cooked down and become mushy (about 10-15 minutes
  • Add 1 cup of olive oil
  • Add the cherry tomatoes, and continue cooking for another minute or two.
  • Take sauce off of heat, and finish with chopped basil.


  • Take two scallops and cut them in half. Season with salt and pepper.
  • Over medium-high heat, warm a sauté pan with olive oil. When the oil begins to smoke, add the four scallops.
  • Cook until golden brown, about 2 minutes. Flip the scallops and continue cooking for 1 minute or until the scallop is cooked through. Remove the scallops from the pan.
  • Drain excess oil, return the pan to low heat, and add the vegetable vermicelli. Season with salt and pepper, and sauté for 1 minute (just long enough for the vegetables to become tender).


  • In the center of the plate, add a spoonful of the sautéed vegetable vermicelli
  • On either side, shingle the two pieces of scallops.
  • Gently spoon the tomato confit on and around the scallops. Be generous with the sauce.
  • Garnish the plate with extra basil, basil oil, or a sautéed squash blossom.


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