Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream

• Sauce
• 2 tablespoons vegetable oil
• 1/2 teaspoon fresh minced garlic
• 1 tablespoon shallot, roasted and diced
• 2 cups heavy cream
• 1/2 cup lobster stock
• 6 ounces brie round, with rind
• 1 tablespoon tomato paste
• 2 red peppers, roasted
• 1 tablespoon fresh thyme, chopped
• salt and pepper
• Scallops
• 1/4 cup olive oil
• 20 jumbo deep sea scallops (diver scallops)
• 1/2 cup flour
• 1/4 cup sambuca romana

1. Sauce:
2. Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.
3. Scallops:.
4. Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.

sauce, vegetable oil, garlic, shallot, heavy cream, lobster, brie round, tomato paste, red peppers, fresh thyme, salt, olive oil, flour, sambuca romana

Taken from www.food.com/recipe/sambuca-seared-diver-scallops-with-roasted-red-pepper-brie-cream-372136 (may not work)