top of page

Seared Scallops with
Prickly Pear Butter Sauce


15 ea Scallops, U10 size
8 oz Lyons Prickly Pear Fruit Puree
1-1/2 T Honey
4 oz Unsalted butter
1/4 t Salt

Item #




Reduce Lyons Prickly Pear Puree and honey by one quarter of it's volume over low heat. Turn off the heat and whisk in the butter, one ounce at a time, turning the heat back on low if needed to get all the butter melted and emulsified. Season with salt. 

Makes 10 ounces of sauce.

In a hot pan with a little oil sear the scallops on each side until just golden. Plate three scallops over two ounces of sauce.

bottom of page