Wednesday, April 3, 2013

Seared Scallops with Lemon Garlic Cream Sauce

Hello! In an attempt to mix things up, we tried a new recipe tonight. I have cooked most types of seafood before, but never scallops, so we decided to give it a go! We used the following recipe for seared scallops, and it came out delightful! Also, fun fact: If you do Weight Watchers, this is only 7 PointsPlus!
Recipe from My Gourmet Connection
 Ingredients (serves 4... or 3 if you're my family!)
Seriously, I use ramekins whenever possible. Makes me feel like a real chef!

  • 1 pound dry sea scallops (not the wet ones... they're not natural!)
  • Freshly ground salt and black pepper
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil (since there aren't many seasonings on this, use a good olive oil!)
  • 2 cloves of garlic finely chopped (Or, in the interest of laziness, 2 cubes of frozen crushed garlic)
  • 1/4 cup dry white wine
  • Juice and zest of 1 fresh lemon
  • 2 tablespoons of light cream

Remove the "feet" from your scallops. It's sort of like a little tag hanging off the scallop, but supposedly is NOT great to eat. Luckily they're easy to remove, just pull them off!

Pat the scallops dry (this helps the seasoning stick better). Season them on both sides with salt and pepper, and set aside.

 Add half of the butter and the olive oil to a skillet, and heat over medium-high heat until very hot. Then add the scallops in a single layer. Cook for 1 to 2 minutes per side (I chose 2, since I used big sea scallops). Don't turn them too soon, or you'll miss out on a delicious sear like these ones!

Once they are done, remove them to a plate and cover loosely with foil to keep warm while you make this sauce.
This part moved quickly, so no time to take pictures! In the pan that you cooked the scallops, add the rest of the butter. Heat until it starts to foam, then add the garlic. Cook until you can smell the garlic (about 30 seconds), then deglaze the pan with wine! Cook another 30 seconds, then add the lemon juice and zest.
If at this point you feel like the sauce is too thin, give it a minute or two to reduce and thicken a little bit. At the end, stir in the cream and remove from heat!

I think these scallops would probably go with any side dish too, since the flavors are simple yet strong! :)
We chose roasted asparagus and a white and black rice medley! Very tasty!

Enjoy! :)

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