PAN-SEARED SCALLOPS WITH LEMON SAUCE

Pan-Seared Scallops with Lemon Sauce image

Categories Dairy Bake Mother's Day Lemon Scallop Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

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Ingredients

1 lemon
1 1/2 cups dry white wine
1/4 cup sliced shallots
2 garlic cloves, peeled, crushed
2 cups heavy whipping cream
1 teaspoon ground turmeric
3 pounds large scallops
2 tablespoons (1/4 stick) butter, divided
2 tablespoons olive oil, divided

Steps:

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.
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.
Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
What to drink:
Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.

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Emran Ahmed

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I'm allergic to scallops, but I made this recipe for my husband and he loved it. He said the scallops were cooked perfectly and the lemon sauce was delicious.

Sylivia Williams

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This recipe is a great starting point, but I would add some additional seasonings to the scallops. Maybe some garlic and paprika.

Patrick Licea

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I thought this recipe was just okay. The scallops were a bit bland and the lemon sauce was too tart.

Renaldo900gamer

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I'm not sure what I did wrong, but my scallops turned out rubbery. The lemon sauce was good, though.

Faseer ahamed

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This dish is a bit pricey, but it's worth it for a special occasion. The scallops are cooked perfectly and the lemon sauce is divine.

Sarasota Florida

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I would definitely make this dish again. It's a great way to impress your guests or just enjoy a delicious meal at home.

sebel dejena

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This recipe was easy to follow and the results were delicious. The scallops were cooked evenly and the lemon sauce was the perfect balance of tangy and creamy.