Hungry Man
Senior Member
Seared scallops with creamy shallot sauce:
View: https://youtu.be/iOcbzHhZbP0
Ingredients:
Instructions:
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:
- Finely chop the shallots and the tarragon
- Add them to a medium pan on low heat
- Add the white wine and let it reduce to almost dry
- Once the liquid is evaporated add the heavy cream
- Continue reducing it until creamy
- Once the cream is reduced to half, gradually add the butter and whisk it gently to incorporate
- Season with salt and optionally add ½ tsp of freshly crushed black pepper
- Strain the sauce into a another pan and set aside
- Heat up the sauce on very low heat just before the scallops are cooked
- Optional: Season with chili flakes
- Wash and pat dry the scallops
- Season the scallops with salt
- Heat up a heavy pan on medium high heat and add 1 tbsp oil
- Once the oil is hot, start searing the top (larger) part
- Flip over once it’s seared, after about 2 minutes
- Cook for 30 more seconds and turn off the heat
- Add the butter, and continue basting the scallops with the butter
- Remove once the butter is melted
- Pour 2-3 tbsp of sauce to a plate
- Place the scallops on top and garnish with chives and a touch of lemon zest