Pan Seared Scallops With Lemon Sauce
From bon appetit march 2007. in the uk, scallops come with the coral still attached, something i'm not used to, being american. this recipe does not call for the coral, but i used it anyway and it was rather good. one of our zaar sisters (phillyukgirl) described them as 'silky and luxurious' and they definitely were! this recipe also calls for the scallops to be put into the oven. i did not do that step and just pan seared them. i have given the directions as written in the recipe, so you can do as you wish. the flavor of the lemon sauce is very subtle. it also calls for heavy cream but i used light cream as i didn't want a very thick sauce. the sauce can also be made 1 day ahead. cover and refrigerate and bring to a simmer over medium heat before serving, whisking occasionally.
Steps
Using a vegetable peeler , remove peel from lemon in long strips.
Squeeze 1 1 / 2 tablespoons of juice from lemon into a small bowl and set aside.
Combine lemon peel , wine , shallots and garlic in heavy small saucepan.
Boil until mixture is reduced to about 1 / 2 cup , about 15 minutes.
Add cream and turmeric and boil until mixture thickens and is reduced to 1 1 / 4 cups , about 13 minutes.
Pour mixture through fine strainer and discard solids.
Return sauce to pan and whisk in 1 1 / 2 tablespoons lemon juice and season with salt and pepper.
Preheat oven to 200c / 400f rinse scallops and pat dry with paper towels.
Toss scallops in bowl 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 , about 1-2 minutes each.
Add remaining butter and oil as needed.
Transfer scallops to rimmed baking sheet and bake about 3 minutes.
Whil.
Ingredients
lemon, dry white wine, shallot, garlic cloves, heavy whipping cream, ground turmeric, salt and pepper, sea scallops, butter, olive oil