Pan Seared Scallops with Onion

Pan Seared Scallops with Onion Puree



Singita’s Executive Chef Lorraine Pienaar shares her exotic recipe for Pan Seared Scallops with Amarula Onion Puree that is a featured dish for guests finishing their afternoon safaris in South Africa. I have never come across a recipe that calls for a finely chopped, almost powdered crispy bacon.



If you’re feeling adventuresome, I challenge you to try this exotic recipe for scallops.






2 large onions sliced

1  1/2 cups Amarula*

1/2 cup  Cream

1 teaspoon  salt






Pan-fry the onions until deep brown golden color.

Add the Amarula and cream, reduce until the cream is thick and sticky

Blend in food processor to puree and strain through fine sieve





3 oz Bacon

1/2 cup Maple Syrup

Lemon juice






Crisp bacon in oven until very crispy and golden brown

Chop bacon fine to almost a powder

Add maple syrup and bring to the boil

Add half a lemon’s juice




12 cleaned scallops





Dust scallops with salt and pepper

Heat olive oil in a pan

Make sure the oil is very hot and add the scallops. Fry to golden brown color.

If pan is too cold scallops will overcook and not color.




Draw the onion puree over the plate with a spoon

Put scallops on top and garnish with the warm bacon and maple syrup


.   .   .   AND BEYOND


* Amarula is a cream liqueur from South Africa easily available in liquor stores. The label has a huge elephant on it and is a

natural liqueur produced from the unique fruit of the Marula tree and combined with cream. It is unlike anything I have every tasted.

Imagine enjoying this wonderful scallop dish after afternoon safari and seeing a dazzle of zebra, a leopard and herd of wild buffalo.



– The Gourmet Review




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