Pan-seared U-10 Scallops with a creamy white wine sauce with minced shallots, garnished with fresh parsley.
Yield: 2 Servings
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 |
Directions
- Preheat an oven to 350°F.
- Season the U-10 Scallops with salt and black pepper.
- 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.
- Remove the U-10 Scallops and add in the vegetable oil for the white wine sauce.
- Sauté the shallot, garlic, salt and black pepper for 1-2 minutes until the shallots become translucent.
- Deglaze the pan with lemon juice and white wine. Simmer for 2 minutes and add in the heavy cream.
- Add the U-10 Scallops back in the sauce and finish in the oven for 3-4 minutes.
- Garnish with parsley.