Persimmon Glazed Diver Scallops


  • 3 Fuyu persimmons, very ripe, peeled
  • 3 tbls orange blossom honey
  • 2 tbls fresh squeezed lime juice
  • 2 tbls fresh squeezed orange juice
  • 2 tbls fresh lime and orange zest
  • 18 fresh diver scallops in the shell with roe
  • 1 tbl fresh garlic, minced
  • 2 white yams, peeled, small diced
  • 1 tbl olive oil
  • 3 green onion tops, cut into slivers on the bias
  • 6 leaves of a large radicchio
  • 6 butter lettuce leaves
  • olive oil, for searing
  • sea salt and white pepper, to taste


Choose perfectly ripe, soft, but not bruised persimmons. Scrape the pulp from the skins and puree in a food processor until smooth. Transfer to a bowl and combine the fresh juices and zest with the puree. Stir in the honey. Mix well. Adjust the acid balance of the persimmon with more lime juice if needed.

Toss the peeled, small diced white yams with garlic and olive oil. Season with salt and pepper and bake at 350° until done, approximately 15-20 minutes.

Open the scallops with a sharp, thin knife at the valve or place in a hot oven for a few minutes until they open just slightly ensuring they are still uncooked. Remove the top shell and run the knife under the scallop meat and roe to remove it from the bottom shell. Discard the black sac. Coat the scallops and orange roe in half of the persimmon glaze and let sit while you preheat a saute skillet or griddle until hot.

Clean the reserved shells and arrange on a plate with the butter lettuce leaves and radicchio leaves as a base. Sear the scallops for just about a minute or two on each side. The pan must be hot to caramelize the persimmon glaze. Season with salt and pepper. Transfer to the serving shells and spoon a small amount of fresh glaze over the tops. Sprinkle yams and green onions atop the scallops for garnish.

Wine pairing: Bubbly, one of the many fine local sauvignon blancs

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