Recipe & Video Pan Seared Scallops with Creamy Shallot Sauce

[Hungry Man]

Seared scallops with creamy shallot sauce:

View: https://youtu.be/iOcbzHhZbP0


Ingredients:

• 5-6 scallops
• 1/2 cup heavy cream
• ½ cup white wine
• 2 shallots (finely sliced)
• 2 tsp tarragon (finely chopped) - substitute: parsley
• 100 g butter (unsalted, cold), + 1 tbsp for the scallops
• ½ tsp crushed black pepper
• Salt to taste
• 1 tbsp of rapeseed or canola oil
• 1 tsp chopped chives to garnish
• ½ tsp lime zest to garnish

Instructions:

1. Finely chop the shallots and the tarragon
2. Add them to a medium pan on low heat
3. Add the white wine and let it reduce to almost dry
4. Once the liquid is evaporated add the heavy cream
5. Continue reducing it until creamy
6. Once the cream is reduced to half, gradually add the butter and whisk it gently to incorporate
7. Season with salt and optionally add ½ tsp of freshly crushed black pepper
8. Strain the sauce into a another pan and set aside
9. Heat up the sauce on very low heat just before the scallops are cooked
10. Optional: Season with chili flakes
11. Wash and pat dry the scallops
12. Season the scallops with salt
13. Heat up a heavy pan on medium high heat and add 1 tbsp oil
14. Once the oil is hot, start searing the top (larger) part
15. Flip over once it’s seared, after about 2 minutes
16. Cook for 30 more seconds and turn off the heat
17. Add the butter, and continue basting the scallops with the butter
18. Remove once the butter is melted
19. Pour 2-3 tbsp of sauce to a plate
20. Place the scallops on top and garnish with chives and a touch of lemon zest