Landry’s Chef Series: Make Mastro’s signature sautéed sea scallops at home

HOUSTON – If you’re looking for a upscale dining destination in Houston’s Uptown District - Mastro’s Steakhouse is perfect for any special occasion or holiday event.

Mastro’s pairs top-tier steaks and seafood with impeccable service for an unforgettable meal.

Executive Chef Michael Colbert joins Houston Life to showcase menu highlights like Mastro’s seafood tower, sushi tower, steak selection, decadent sides and the restaurant’s popular butter cake.

Whether you’re dining in or planning a catered event, Mastro’s elevates classic steakhouse cuisine with precise technique and luxe ingredients.

Mastro’s offers intimate private dining rooms and full-service catering for at-home events, making it easy to bring that signature restaurant experience to your holiday table.

For reservations, contact Mastro’s Houston online or by calling 713-993-2500.

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Chef Colbert shares how to make sautéed sea scallops at home.

Mastro’s Signature Sautéed Sea Scallops

Mastro’s sea scallops are a signature dish, pan-seared and served with a lemony garlic butter sauce with diced tomatoes and shallots on a bed of garlic cheese crostini. They are made with large dry-packed sea scallops and are most often listed as appetizers but can also be ordered as a full-sized entrée.

Ingredients:

3 ea. Large Sea Scallops, U/10 size…. side muscles removed

Salt & Pepper, to taste

Add the following ingredients:

Clarified Butter Shallots

Garlic, finely minced

Roma tomatoes, finely minced

Diced Dry White Wine

½ lemon, seeds removed

Parmesan cheese, grated

Pecorino Romano cheese, grated

Salt & Pepper, to taste

Herbed Garlic Butter

1 Lemon wrap

3 pcs. Garlic Cheese Crostini

Parsley, chopped

Directions:

1. Pat the scallops dry with a paper towel.  Season liberally on all sides with salt and pepper.
2. Heat a wide skillet over high heat. Add the clarified butter to the pan. When the butter is hot and shimmering, carefully place the scallops in the pan, seasoned side down.
3. Sear the scallops, without moving or disturbing them, until well browned and crust is formed, about 2-3 minutes on each side.
4. Remove the scallops from the pan and set aside to rest and stay warm.
5. Add the diced tomato, minced shallots and garlic to the hot pan. Deglaze with half a lemon and white wine; remove from heat and melt in garlic herb butter while whisking to keep it emulsified.
6. Finish sauce with parmesan cheese, and add back in the scallops, tossing to coat with the creamy butter sauce.
7. Serve in a large room temperature bowl atop three garlic/cheese toasts and finish with chopped parsley.

Herbed Garlic Butter

Ingredients:

Butter, Softened to room temperature

Lemon Juice

Dried Basil

Dried Oregano

Garlic, finely minced

Parsley, fresh chopped

Directions:

1. Let the butter soften at room temperature.

2. Place the butter into a mixing bowl.

3. Add all remaining ingredients into the bowl.

4. Mix well with a fork or wire whisk until fully incorporated and creamy.

5. Set aside, or refrigerate until ready to use

*Property of Mastro’s Restaurants