Pan-seared U-10 Scallops with a creamy white wine sauce with minced shallots, garnished with fresh parsley.

 

Yield: 2 Servings

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Ingredients

Scallops
8 Each                                 U-10 Scallops
To Taste                             Salt
To Taste                             Black Pepper
1 Tbsp.                                Vegetable Oil
Garnish                               Parsley, Chopped

 

White Wine Sauce
1 Tbsp.                                Vegetable Oil
1 Tbsp.                                Shallot, Minced
1 Tbsp.                                Garlic, Minced
To Taste                             Salt
To Taste                             Black Pepper
1 Tbsp.                                Lemon Juice
¼ Cup                                  White Wine
½ Cup                                  Heavy Cream

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Directions

  1. Preheat an oven to 350°F.
  2. Season the U-10 Scallops with salt and black pepper.
  3. In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
  4. Remove the U-10 Scallops and add in the vegetable oil for the white wine sauce.
  5. Sauté the shallot, garlic, salt and black pepper for 1-2 minutes until the shallots become translucent.
  6. Deglaze the pan with lemon juice and white wine. Simmer for 2 minutes and add in the heavy cream.
  7. Add the U-10 Scallops back in the sauce and finish in the oven for 3-4 minutes.
  8. Garnish with parsley.
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