Pan-Seared Scallops With Lemon Sauce
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
36
Spice
53
Sweetness
58
Sourness
33
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1
Lemon1.5 cups
White Wine (dry)1 cup
Shallot (sliced)2 cups
Heavy Whipping Cream1 tsp
Ground Turmeric1360 g
Scallop (large)2 tbsps
Butter (1/4 stick, divided)2 tbsps
Olive Oil (divided)Directions:
1
Using vegetable peeler, remove peel (yellow part only) from lemon in long strips
2
Squeeze 1 1/2 tablespoons juice from lemon
3
Combine wine, shallots, garlic, and lemon peel in heavy small saucepan
4
Boil until mixture is reduced to 1/2 cup, about 15 minutes
5
Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes
6
Pour mixture through fine strainer; discard solids in strainer
7
Return sauce to pan
8
Whisk in 1 1/2 tablespoons lemon juice
9
Season to taste with salt and pepper
10
DO AHEAD Sauce can be made 1 day ahead
11
Cover and refrigerate
12
Before serving, bring to simmer over medium heat, whisking occasionally
13
Preheat oven to 400°F
14
Pat scallops dry with paper towels
15
Sprinkle scallops with salt and pepper
16
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat
17
Working in batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side
18
Transfer scallops to rimmed baking sheet
19
DO AHEAD Can be made 20 minutes ahead
20
Let stand at room temperature
21
Bake scallops until just opaque in center and heated through, about 3 minutes
22
Divide sauce among plates
23
Arrange scallops atop sauce and serve
24
Using vegetable peeler, remove peel (yellow part only) from lemon in long strips
25
Squeeze 1 1/2 tablespoons juice from lemon
26
Combine wine, shallots, garlic, and lemon peel in heavy small saucepan
27
Boil until mixture is reduced to 1/2 cup, about 15 minutes
28
Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes
29
Pour mixture through fine strainer; discard solids in strainer
30
Return sauce to pan
31
Whisk in 1 1/2 tablespoons lemon juice
32
Season to taste with salt and pepper
33
DO AHEAD Sauce can be made 1 day ahead
34
Cover and refrigerate
35
Before serving, bring to simmer over medium heat, whisking occasionally
36
Preheat oven to 400°F
37
Pat scallops dry with paper towels
38
Sprinkle scallops with salt and pepper
39
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat
40
Working in batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side
41
Transfer scallops to rimmed baking sheet
42
DO AHEAD Can be made 20 minutes ahead
43
Let stand at room temperature
44
Bake scallops until just opaque in center and heated through, about 3 minutes
45
Divide sauce among plates
46
Arrange scallops atop sauce and serve
47
What to drink: Go ahead, splurge
48
The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) — creamy and rich, with lemon and grapefruit flavors — would be divine
49
Go ahead, splurge
50
The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) — creamy and rich, with lemon and grapefruit flavors — would be divine