Seared Scallop Winter Vegetable Stew
There’s something magical about a warm bowl of stew on a chilly evening. This Seared Scallop Winter Vegetable Stew holds a special place in my family’s heart. It all started one frosty weekend when I was craving something hearty yet elegant—a dish that would comfort us but also feel a little indulgent. I pulled together a medley of seasonal vegetables and paired them with perfectly seared scallops, and the result was nothing short of spectacular. The way the tender scallops melt in your mouth, mingling with the rich broth and earthy vegetables, makes this dish unforgettable. My kids love how colorful the stew is, and my partner always sneaks back for seconds. It’s a wholesome, delicious meal that’s easy to prepare but feels like a gourmet experience. I’m thrilled to share this recipe with you, hoping it brings as much joy to your table as it does to ours.
Questions I Often Get Asked About This Recipe:
Can I use frozen scallops?
Yes, just ensure they’re fully thawed and patted dry before searing for the best results.
What other vegetables work well?
Parsnips, sweet potatoes, or leeks are great additions if you want to mix things up.
Can I make this ahead of time?
The stew base can be prepared in advance, but sear the scallops fresh for the best texture.
What can I serve with this dish?
Crusty bread or a light side salad pairs wonderfully.
Is this recipe kid-friendly?
Absolutely! The vegetables can be cut into smaller pieces, and the mild flavors are a hit with little ones.
What You Need to Make Seared Scallop Winter Vegetable Stew:
Ingredients:
1 pound sea scallops (about 10-12)
2 tablespoons olive oil
1 tablespoon butter
1 yellow onion, diced
2 carrots, chopped
2 celery stalks, chopped
1 bell pepper (yellow or orange), diced
2 garlic cloves, minced
4 cups vegetable broth
1 cup diced tomatoes (canned or fresh)
1 teaspoon thyme (dried or fresh)
½ teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
Tools:
Large skillet for searing
Heavy-bottomed pot or Dutch oven for stew
Ladle for serving
How to Make Seared Scallop Winter Vegetable Stew:
Prepare the scallops: Pat scallops dry with paper towels. Season both sides with salt and pepper.
Sear the scallops: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add scallops and sear for 2-3 minutes per side until golden brown. Remove and set aside.
Sauté the vegetables: In a large pot, heat 1 tablespoon olive oil. Add onion, carrots, celery, and bell pepper. Cook for 5 minutes until softened. Stir in garlic, thyme, and smoked paprika.
Build the stew: Add vegetable broth and diced tomatoes. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until vegetables are tender.
Combine and garnish: Add the scallops to the pot just before serving. Sprinkle with fresh parsley and adjust seasoning if necessary.
Serve: Ladle into bowls and enjoy warm, with crusty bread on the side if desired.
Tips for Making the Best Seared Scallop Winter Vegetable Stew:
Perfect scallops: Ensure scallops are dry to achieve that beautiful golden crust when searing.
Boost the flavor: Add a splash of white wine or a squeeze of lemon juice to the stew for extra depth.
Customize the vegetables: Use what you have on hand; root vegetables work especially well.
Save time: Chop the vegetables in advance and store them in the fridge until ready to cook.
Latest Reviews:
⭐️⭐️⭐️⭐️⭐️ “This was a hit with my entire family! My picky eater even asked for seconds.”
⭐️⭐️⭐️⭐️⭐️ “I made this for a dinner party, and everyone asked for the recipe. So flavorful!”
⭐️⭐️⭐️⭐️ “Delicious, but I’ll add more garlic next time for extra kick.”
⭐️⭐️⭐️⭐️⭐️ “Great recipe! The scallops were perfectly seared, and the vegetables were so hearty.”
⭐️⭐️⭐️⭐️ “Good but could use a bit more seasoning. I’ll experiment with spices next time.”
Printable Recipe:
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Seared Scallop Winter Vegetable Stew
Seared Scallop Winter Vegetable Stew is a delightful blend of tender scallops, hearty winter vegetables, and a savory broth. This easy-to-make dish is perfect for busy weeknights or a cozy family dinner. Bursting with flavor and color, it’s sure to become a household favorite.
Ingredients
- 1 pound sea scallops (about 10-12)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bell pepper (yellow or orange), diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon thyme (dried or fresh)
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Tools:
- Large skillet for searing
- Heavy-bottomed pot or Dutch oven for stew
- Ladle for serving
Instructions
- Prepare the scallops: Pat scallops dry with paper towels. Season both sides with salt and pepper.
- Sear the scallops: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add scallops and sear for 2-3 minutes per side until golden brown. Remove and set aside.
- Sauté the vegetables: In a large pot, heat 1 tablespoon olive oil. Add onion, carrots, celery, and bell pepper. Cook for 5 minutes until softened. Stir in garlic, thyme, and smoked paprika.
- Build the stew: Add vegetable broth and diced tomatoes. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until vegetables are tender.
- Combine and garnish: Add the scallops to the pot just before serving. Sprinkle with fresh parsley and adjust seasoning if necessary.
- Serve: Ladle into bowls and enjoy warm, with crusty bread on the side if desired.
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