Pan-Seared Scallops with Lemon Sauce

Name: Pan-Seared Scallops with Lemon Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps (1/4 stick) butter, divided; 355 milliliters dry white wine; 2 garlic cloves, peeled, crushed; 1 teaspoon ground turmeric; 473 milliliters heavy whipping cream; 1 lemon; 2 Tbsps olive oil, divided; 1 kilograms scallops; 59 milliliters sliced shallots

Pan-Seared Scallops with Lemon Sauce might be just the main course you are searching for. Watching your figure? This gluten free, primal, pescatarian, and דל פחמימות, recipe has 562 calories, 29g of protein, and 39g of fat per serving. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have butter, wine, garlic cloves, and a few other ingredients on hand, you can make it. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon.

Ingredients you will need

Vegetable

Juice

Lemon

Equipment you will use

Peeler

Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes.

Ingredients you will need

Lemon Peel

Shallot

Garlic

Wine

Equipment you will use

Sauce Pan

Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.

Ingredients you will need

Turmeric

Cream

Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan.

Ingredients you will need

Sauce

Equipment you will use

Sieve

Frying Pan

Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.

Ingredients you will need

Salt And Pepper

Lemon Juice

Sauce

Equipment you will use

Whisk

Preheat oven to 400°F. Pat scallops dry with paper towels.

Ingredients you will need

Scallops

Equipment you will use

Paper Towels

Oven

Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. 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.

Ingredients you will need

Salt And Pepper

Scallops

Butter

Cooking Oil

Equipment you will use

Frying Pan

Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead.

Ingredients you will need

Scallops

Equipment you will use

Baking Sheet

Let stand at room temperature.

Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.

Ingredients you will need

Scallops

Sauce

Equipment you will use

Oven

Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) — creamy and rich, with lemon and grapefruit flavors — would be divine.

Ingredients you will need

Grapefruit

Chablis

Lemon

Equipment

Ingredients

Servings:

2Tbsps

(1/4 stick) butter, divided 355milliliters

dry white wine 2

garlic cloves, peeled, crushed 1teaspoon

ground turmeric 473milliliters

heavy whipping cream 1

lemon 2Tbsps

olive oil, divided 1kilograms

scallops 59milliliters

sliced shallots

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.