Scallops with White Wine Sauce

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

  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.