Pan-Seared Scallops with Lemon Sauce
Succulent pan-seared scallops served with a rich, creamy lemon sauce infused with white wine, shallots, and turmeric. This elegant seafood dish combines the delicate sweetness of scallops with a luxurious citrus cream sauce.
Ingredients
- •1 whole lemon
- •1½ cups dry white wine
- •¼ cup sliced shallots
- •2 cloves garlic
- •2 cups heavy whipping cream
- •1 teaspoon ground turmeric
- •3 pounds large scallops
- •2 tablespoons butter
- •2 tablespoons olive oil
- •divided
Cooking Instructions
- 1.
Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 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; discard solids in strainer. Return sauce to 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.
30 min
- 2.
Preheat oven to 400°F. Pat scallops dry with paper towels. 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. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
15 min
- 3.
Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
3 min
- 4.
Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.
