Cooking seared scallops with Victor’s Italian Restaurant

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Executive Chef George Sheffer from Victor's Italian Restaurant in Spring Garden Township, York County stopped by the Fox43 kitchen today to show us how to make seared scallops.


Victor's Summer Scallops

1 serving

Multiply ingredients to increase portions.



3 fresh dry scallops

1 local cob of corn

2 tbsp diced seeded watermelon

1 tbsp extra virgin olive oil

2 tsp butter

Salt and pepper


Husk and grill the corn. Approximately 2 minutes or until it starts to brown.

Cut corn off of the cob, set aside.

Dice watermelon, set aside.

Put the extra virgin olive oil in a non stick or cast iron pan and heat up on medium to high heat. Place scallops in the pan and cook for approximately 2 minutes on each side until nicely golden brown.


In a new small sauté pan, melt the butter and add half of the corn and the watermelon over medium to low heat or until warm. Season to taste with salt and pepper.


For more information about Victor's Italian Restaurant head over to their website

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.