STUDIO CITY ( — Eat a seasonal meal at Seasons 52!

Chef Tim Kast of Seasons 52, a restaurant known for its seasonal menus and diverse wine selections, stopped by KCAL9 Wednesday to show viewers how to make Caramelized Scallops.



8 jumbo sea scallops

1 teaspoon blackening spice

1 teaspoon Kosher salt

6 spritz extra virgin olive oil, in spray bottle

½ juice of fresh lemon


•             Heat non-stick skillet on medium high.  Spritz pan four times with extra virgin olive oil.

•             Pat scallops dry and season with blackened spice and salt.  Add scallops, not touching, do not stir or move.  Sear scallops for 2 minutes, turn and sear for 2 more minutes.  Squeeze lemon into pan with scallops to deglaze.  Remove pan from heat.

•             Arrange scallops creatively on plate with grilled asparagus and tomato-mushroom pearl pasta.



2 tablespoons sundried tomatoes

¼ cup warm water

1 medium red onion

1 teaspoon olive oil

2 tablespoons balsamic vinegar

¼ cup diced tomatoes

1 teaspoon olive oil

1 tablespoon minced garlic

½ teaspoon chopped thyme

8 ounce package of mushrooms, quartered (any variety of your choice)

1 teaspoon soy sauce

1 teaspoon chopped parsley

1 tablespoon chopped basil

1/8 teaspoon Kosher salt

Black pepper to taste

1 packed cup of pearl pasta, cooked (Israeli cous-cous)


•             Soak sundried tomatoes in ¼ cup warm water for 30 minutes, drain and reserve.

•             Dice onion into ½“ pieces.  Preheat sauce pan with 1 teaspoon olive oil on medium heat and cook onions for 8 minutes, stirring frequently.  Add balsamic vinegar and diced tomatoes and stir; cook for another 2 minutes.  Remove pan from heat and allow to cool.  Reserve.

•             Preheat sauté pan with 1 teaspoon olive oil on medium heat.  Add garlic and thyme and cook for 1 minutes, stirring frequently.  Add mushrooms and cook for 8 minutes, stirring frequently.  Stir in soy sauce and cook 1 minute.  Remove pan from heat and allow to cool.  Reserve.

•             Combine all reserved ingredients together with parsley, basil, cooked pearl pasta, salt and black pepper and mix well.  Serve as a side dish.  Dish can be served hot or cold.

Serves:  4

For more information, visit Seasons 52.


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