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Pan Seared Sea Scallops with Lemon Wine Sauce

Date Added: Nov 19, 2010 American Entrees
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Prep Time

5 mins

Cook Time

10 mins

Ready In

15 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Seared scallops in butter then served with Chef Joseph's forest mushroom and gorgonzola polenta.


Ingredients

  • 6  Each Scallops, large, pat dry
  • 1
  • 1  Table Spoon(s) Butter
  • 2
  •  As Needed Salt & Pepper
  • 3
  • 5  Table Spoon(s) Butter
  • 4
  • 2  Each Garlic Cloves, minced
  • 5
  • 1  Cup(s) White Wine
  • 6
  • 1/2  Cup(s) Chicken Stock
  • 7
  • 1  Table Spoon(s) Thyme, fresh
  • 8
  • 2  Table Spoon(s) Flat Lead Parsley, chopped
  • 9
  • 1  Each Lemon, zested
  • 10
  •  As Needed Forest Mushroom & Gorgonzola Polenta
  • 11

Directions

    1. Season scallops on both sides with salt and pepper
    2. In a saute pan, add oil
    3. Once oil is smoking hot, add scallops
    4. Sear one side until golden brown
    5. Before flipping, add 3 tbsp of butter
    6. Flip scallops and Sear on other side until golden brown
    7. Remove scallops from pan and pour melted butter over scallops
    8. Place pan back on heat and add garlic
    9. Before garlic is lightly golden, add wine to deglaze
    10. Let wine reduce by half
    11. Lower heat and add chicken stock
    12. Melt in 2 tbsp butter then add thyme, parsley and lemon zest
    13. Taste and Season with salt and pepper if necessary
    14. Once butter is incorporated, turn off heat
    15. Plate up gorgonzola polenta then top with scallops and drizzle with sauce

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