A Roast Without an Oven.
If you say “pan roast” to me, I’m immediately transported to New York City’s Grand Central Station. There, somewhere below the main floor, you will find the Grand Central Oyster Bar, an iconic establishment where I’ve dined for more than four decades. They are most famous for their oyster pan roast, a misnomer in my opinion, as there seems to be no roasting involved.
An oyster pan roast is oysters that are pan sautéed then napped in a flavorful, creamy, spicy sauce, served on (or with) a slice of white bread. Maybe it’s not Wonderbread but it is pretty close. It’s their tradition. You can get other pan roasts there, too: lobster, shrimp, clams, and combinations. When I was flush, it was the lobster or scallop pan roasts for me, though I was never disappointed by having to go with the oysters, shrimp, or clams.
I found several recipes online that claimed to be “the” recipe from the Oyster Bar, and I have tried them, liking the results. However, as my palate has been refined over the decades, I wanted more than simply chili sauce mixed with cream. Thus, I set about creating my own version and I am thrilled with the results. In the notes below I give a few hints for substitutions.
I hope you will try this dish, and that you will enjoy it as much as we do. It’s not a fancy meal but one of pure comfort. And it is not one for which you skimp on the cream; light cream or half-and-half just won’t do. Splurge and enjoy the richness. And just say no to the Wonderbread. Toasted and buttered baguette slices are the perfect accompaniment.
~ David
Scallop Pan Roast
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Ingredients
- 1 ounce pancetta, in 1/4-inch dice (see notes)
- 3 tablespoons unsalted butter, divided
- 1 celery rib, thinly sliced
- 1 large shallot, finely diced (see notes)
- 2 sprigs thyme
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon hot paprika (see notes)
- 1/2 teaspoon Old Bay seasoning
- 1 cup seafood stock (see notes)
- salt
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- freshly ground black pepper
- 8 ounces large sea scallops, dried, tough muscle removed (see notes)
- chives, for garnish
- buttered and toasted baguette slices, for serving (see notes)
Instructions
- In a large skillet, cook the pancetta in 1 tablespoon butter over medium-high heat until it starts to turn golden, about 2 minutes. Add the celery, shallot, thyme, paprika, hot paprika, and Old Bay seasoning and cook, stirring frequently, for 2 minutes. Add the fish/seafood stock and bring to a boil. Simmer over medium heat for about 10 minutes, until reduced.
- Stir the heavy cream into the large skillet and cook over medium-high heat until thickened, about 3 minutes. Stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme. Keep warm, and stir occasionally.
- Meanwhile, in a medium skillet, melt remaining 2 tablespoons butter. Season the scallops with salt and cook over high heat until well browned on one side, about 2 minutes; turn and cook 1 more minute.
- Divide the sauce among 2 warmed plates, and top with the scallops, browned side up. Garnish with chives and serve immediately with the toasts.
- Serves 2 — can be doubled, tripled, quadrupled (see notes)
- Notes:
- • instead of pancetta, you can use bacon or salt pork
- • 1/4 cup onion can be used instead of shallot
- • use cayenne or medium/hot chile powder instead of hot paprika
- • if your fish or seafood stock is strong, cut it with some water
- • instead of scallops, use lobster, langoustines, shrimp, clams, or oysters
- • served traditionally on a slice of white bread, I recommend toasted and buttered baguette slices
- • if doubling, tripling, or quadrupling the recipe, sauce thickening times will be longer (with thanks to my friend Toby who tested the recipe for 8)
- • the sauce can be made in advanced and reheated, as can the buttered toasts. (also thanks to Toby)
© 2024 Copyright Cocoa & Lavender
Mad Dog
February 24, 2024 at 7:06 amThat looks stunning and I have a brand new tin of Old Bay just waiting to be used!
GaelenM
February 24, 2024 at 7:41 am“Brand new Old Bay” hit me as a funny oxymoron this morning 🙂
Cocoa & Lavender
February 24, 2024 at 7:43 amWe love a good oxymoron — I should have made this with jumbo shrimp.
Cocoa & Lavender
February 24, 2024 at 7:43 amOld bay is such a versatile blend, isn’t it?
angiesrecipes
February 24, 2024 at 7:19 amWhat a luscious seafood recipe! The scallops are perfectly pan seared and the sauce is the gold, David. I bet the sauce would be great for jumbo prawns or some black cod too :-))
Cocoa & Lavender
February 24, 2024 at 7:44 amI know this is perfect with all sorts of seafood, but I now want to try it with the black cod!
Susan Debronsky
February 24, 2024 at 7:27 amYes, please! 😃💕
Cocoa & Lavender
February 24, 2024 at 7:45 amI’d be happy to make it for you.
Carolyn J Niethammer
February 24, 2024 at 7:28 amThe margin with scallops between undercooked (to my taste) and overcooked and rubbery seems to be seconds. While that is true with shrimp also, for me they are easier to regulate. Hopeful this recipe will make it easier to find “perfect.”
Cocoa & Lavender
February 24, 2024 at 7:45 amCarolyn — this is exactly why I make it the way I do. Sauce first, scallops at the last minute to pop onto the sauce. That way you can control the cooking time I think you will like this.
Gerlinde de Broekert
February 24, 2024 at 7:37 amI love the Oyster Bar at the Grand Central Station in New York. I have to try this recipe David, it looks divine. Thank you!
Cocoa & Lavender
February 24, 2024 at 7:46 amI love that the Oyster Bar just keeps on chugging — such a little slice of history there…
Carolyne
February 24, 2024 at 7:54 amThat dish looks amazing! I have never been to the Oyster Bar, but can just imagine something as fabulous and delicious on their menu.
Cocoa & Lavender
February 24, 2024 at 8:35 amWith all a modesty, I have to say that mine holds up well to the golden standard! And I don’t use, Wonderbread! 😉
Barb
February 24, 2024 at 8:50 amDavid, this is marvelous!! I can almost taste it just from looking at the exquisite picture and reading the recipe. I will be making this for dinner this weekend. All of your recipes are great but I especially like seafood ones.
Cocoa & Lavender
February 24, 2024 at 9:01 amThanks, Barb! I think it’s my new favorite. So easy and yet seems complex. Having it again this weekend! Enjoy!
Melissa
February 24, 2024 at 9:27 amThis looks fantastic. I’ve gotta get a fresh container of Old Bay first, though!
Cocoa & Lavender
February 25, 2024 at 7:42 amAnd the Old Bay makes a difference. Now I am wondering if I should create my own version of O;d Bay. 🙂
Mimi Rippee
February 24, 2024 at 10:12 amMy god this looks incredible. And what a beautiful photo. I need to go to Grand Central Station soon.
Cocoa & Lavender
February 25, 2024 at 7:43 amEveryone should experience the Oyster Bar — just so iconic. Thanks, Mimi!
Jill W Becker
February 24, 2024 at 12:01 pmAnd we love scallops! Looks delicious.
Cocoa & Lavender
February 25, 2024 at 7:43 amAnd it’s really pretty simple, too.
Eha Carr
February 24, 2024 at 3:25 pmThis looks so inviting I shall ask some friends travelling thru’ from Sydney to make a special pickup from the Sydney Fish Markets for me! Fresh scallops not always available locally. Have done a fair amount of pan roasting actually – works well for me . . . Love your photography as usual . . .
Cocoa & Lavender
February 25, 2024 at 7:44 amI know this crosses your no-cream line, but it is worth it on occasion. 🙂
sherry
February 24, 2024 at 4:04 pmOh yes scallops are the business David. How delicious does this sound? I think we can even get Old Bay seasoning here these days as our supermarket shelves are full of American foods!!
Cocoa & Lavender
February 25, 2024 at 7:45 amI hadn’t thought about Old Bay not being available, Sherry. Now, as I said above, I might have to create my own version.
Ronit Penso
February 25, 2024 at 11:30 amI used to go to Grand Central food court and market often, and also visited Oyster Bar, but in the last couple of years I’m avoiding the area, and many other places in Manhattan, as it has deteriorated so much , it’s not enjoyable anymore. So frustrating!
As to your recipe, it looks amazing. I feel like grabbing one scallop right from the photo! I’ll definitely give it a try soon! 🙂
Cocoa & Lavender
February 25, 2024 at 3:17 pmI’m so sorry to read this, Ronit! I really hope it comes back. But, in the meantime, we can all enjoy the pan roast at home.
Ronit
March 1, 2024 at 7:06 pmLooking at the ones who are in charge of the city right now, I’m sorry to say it’ll not come back any time soon.
I’d be more than happy if proven wrong!
Cocoa & Lavender
March 9, 2024 at 9:17 amSince we have had our notes about this, a friend just returned from NYc and had dined at the Oyster Bar — she said it was wonderful. Good news.
Pauline McNee
February 25, 2024 at 7:46 pmDavid now I’m craving for some scallops, not easy to find fresh here these days, but I will hunt some down. Freezing them doesn’t seem to affect the quality. I’ve also added Old Bay Seasoning to my shopping list, watch out my local supermarkets if they don’t stock it, ha, ha. Your recipe looks and sounds amazing, and will probably be the closest I will get to the NY Oyster Bar unfortunately. Sounds fabulous. Pan roast is such an interesting name for this style of dish. Hope your are both well.
Cocoa & Lavender
February 27, 2024 at 10:02 amI agree with you, Pauline… the term pan roasting doesn’t really describe this dish to me. Even if scallops are rare down your way, I would try it with shrimp or any other seafood you can find.
Jeff the Chef
February 26, 2024 at 8:07 amI’ve seen the Oyster Bar countless times, and it always looks absolutely tempting. But I’m not an oyster fan, so I’ve never gone. What an idiot I am not to have considered that, of course, they’d also serve other things! I would have a shrimp roast any day. Same for scallops. Your roast sauce looks like the kind of thing that I would have to use an entire loaf of rustic toast to soak up after I’d eaten all the scallops. I mean, add a glass of wine or a cocktail, and I’ll just lick the pan!
Cocoa & Lavender
February 27, 2024 at 10:01 amFunny thing about me, Jeff, is that I only like oysters cooked. I’ve eaten them all, but they don’t do it for me. But there are so many things at the oyster bar that you would love! Next time you go, make a plan to visit.
Somebody I know made this recipe and thought there would be too much sauce. Like you, the more sauce the better!
Frank | Memorie di Angelina
February 27, 2024 at 7:17 amDo you know I’ve never eaten at the Oyster Bar? Born and raised in New York, I must have passed it by a thousand times during my life… And I love oysters! Well, what can I say?
Anyway, this dish looks amazing. I’d definitely need to double it just for me. Only there’s at least one member of our household who doesn’t care for scallops, believe it or not. May need to add some shrimp or lobster to the mix.
Cocoa & Lavender
February 27, 2024 at 10:00 amI do find that incredibly hard to believe, Frank! I’ve been going there for as long as I can remember, and I never lived in New York.
Lucky for you, this works really well with all seafood! I think it could even be good with certain fish. Everybody will be happy!
Valentina
March 3, 2024 at 1:02 pmThis looks and sounds so incredible. “Not fancy and pure comfort” is what I love! 🙂 ~Valentina
Cocoa & Lavender
March 9, 2024 at 9:05 amAnd not a touch of gluten to be found! I’m making it again tomorrow for friends.
Raymund
March 7, 2024 at 5:17 pmYour ode to the Grand Central Oyster Bar and its iconic oyster pan roast truly captures the essence of a beloved culinary tradition. It’s fascinating how your palate has evolved over the decades, leading you to create your own refined version of this classic dish, and that looks really good. That sauce alone looks like a killer!!!!
Cocoa & Lavender
March 9, 2024 at 8:56 amThe sauce is really amazing, Raymund — it just feels so good in your mouth. I was saddened to read above that the quality of the Oyster Bar has gone down hill, but just got good news from a friend — she was just there and loved her visit.
2pots2cook
March 8, 2024 at 7:35 amWow! This one may become our favourite! Looks amazing, simple to make; perfect week dinner indeed!
Cocoa & Lavender
March 9, 2024 at 8:52 amIt really is a perfect “after work” kind of dish — quick and easy but so special at the same time.
Marcelle
March 10, 2024 at 1:09 amOh yes, toasted baguette is necessary for sopping up all that creamy sauce! 😍 This dish is beautiful and the pan roasted scallops look delicious! Fantastic recipe, David!
Cocoa & Lavender
March 11, 2024 at 9:22 amThanks, Marcelle. We had them again last evening, and everybody loved them.
Christina Conte
March 28, 2024 at 6:56 pmOh this looks and sounds AH-mazing! And that polar bear dish is so cool! Do you ever put ice cubes in it? 🙂
Cocoa & Lavender
April 9, 2024 at 11:11 amI think ice cubes would be so sweet in he bear… but I don’t ever use ice! Weird, huh? But I could make some just for the photo!
This dish rocks — I hope you make it.