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February
26, 2007
Les Marmitons Valentine's Day Dinner Event
read the feature | event menu | photo gallery
Recipes: Second Course
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Pan-Seared
Scallops with Lemon Sauce
6 entrée or 12 appetizer portions
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1 lemon
1 ½ cups dry white wine
¼ cup sliced shallots
2 garlic cloves, peeled and crushed
2 cups heavy whipping cream
1 teaspoon ground turmeric
3 lbs large scallops
2 tablespoons butter, divided
2 tablespoons olive oil divided
- Using vegetable peeler, remove yellow zest from lemon in long strips and juice lemon.
- Combine wine, shallots, garlic and lemon zest in a heavy small sauce pan and boil until reduced to ½
cup (about 15 minutes).
- Add cream and turmeric and boil until mixture thickens and is reduced to 1¼ cups, about 13 minutes.
- Pour sauce through fine mesh strainer, discard solids and return sauce to pan.
- Whisk in 1½ tablespoons of lemon juice.
- Season to taste with salt and pepper.
[Sauce can be made one day ahead of time, cover and refrigerate.
Before serving, bring sauce to a simmer over medium heat, stirring occasionally.]
- Preheat oven to 400.
- Pat scallops dry and season with salt and pepper.
- Melt 1 tablespoon of butter with 1 tablespoon of olive oil in heavy large skillet over high heat.
- Working in batches, sear scallops until browned and almost opaque in center.
(about one minute per side).
- Add remaining oil and butter as needed.
- Transfer scallops to rimmed baking sheet.
- Bake scallops until just opaque and heated through, about 3 minutes.
- Divide sauce among plates, arrange scallops atop sauce and serve. |
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Wine
Pairing
selected by Debbie Miller Nelson, The
Wine Goddess
Domaine de Vaufuget Vouvray 2005 from the Loire, France
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