Chef Lauren Kershner brought her delicious recipes to acclaim through her catering company, Goodness Gracious. Today, she's taking the next step with the creation of her own event venue, Songbird Parlour. If you can't get over the Songbird to experience this yourself, try this recipe at home for a delicious addition to your spring fare!


  • 12 fresh sea scallops
  • 2 tbsp. canola oil
  • 1 tbsp. butter
  • 1 cup pumpkin seeds, toasted
  • 1 large shallot, peeled and roughly chopped
  • 1 bunch green garlic, roughly chopped
  • ¼ cup golden raisins
  • 1 cup mild olive oil
  • 1 lime, juiced
  • 1 handful cilantro leaves, sliced thin


  1. Rinse the scallops, remove the little “foot” piece, and pat dry on both sides with a paper towel. The drier the scallops, the more crispy and caramelized they become.
  2. Season all sides of the scallops with salt and freshly ground black pepper.
  3. Heat a pan large enough to fit all scallops without crowding the pan; or work in batches. Add 2 tbsp. of canola oil and let it become smoking hot.
  4. Sear the scallops in the hot oil on one side until a nice golden crust forms. Flip each scallop, add the butter, and let caramelize on the other side. This should take about 1 ½ minute per side.
  5. Serve the scallops on a dollop of mole verde and garnish with chiffonade cilantro.


  1. Cover the pumpkin seeds in hot water and let soak overnight. This will make them soft and puree smooth. Drain them before moving on to the next step.
  2. Add the soaked pumpkin seeds, chopped shallot, green garlic, and golden raisins to a small pot and cover with the olive oil. It should cover at least ¾ way up; if not, feel free to add some more olive oil.
  3. Bring the oil to a simmer and then turn the heat to low. Cover the pot and let the seeds and vegetables confit in the fat for 20 minutes.
  4. Turn off the heat and let the mixture cool to room temperature. Using a slotted spoon, scoop the ingredients into a blender, making sure to reserve the oil.
  5. With the blender on high, slowly drizzle in the olive oil until the puree is thick yet smooth and creamy. Season with salt and lime juice.
  6. Serve with seared scallops and cilantro.