Pan-Seared Scallops with Lemon Sauce
- 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
- 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 400F.
- 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.
- Go ahead, splurge.
- The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) creamy and rich, with lemon and grapefruit flavors would be divine.
lemon, white wine, shallots, garlic, heavy whipping cream, ground turmeric, scallops, butter, olive oil
Taken from www.epicurious.com/recipes/food/views/pan-seared-scallops-with-lemon-sauce-237317 (may not work)