Large Scallops & Wine Sauce

Marinade scallops for 24 hours in:

  • 2.0 x fresh lemon juice
  •  cup White wine
  • 1/4 cup Tarragon vinegar
  • ½ cup high temp oil (sunflower or safflower)

In iron or heavy pot make stock – add below:

  • shallots or scallions
  • Onion x 1 chopped
  • Garlic x 4 cloves chopped in half
  •  celery tops with leaves, cut in 2″ pieces
  • Carrots
  •  parsley
  •  bay leaf
  • Fresh basil if available
  • Wild onions if available
  •  whole peppercorns
  • Heaping tblspn of veggie soup base

Reduce, reduce, reduce… for about 45 minutes. When 50% of the liquid is left, strain out veggies and pour back in heavy pot to keep warm

Let liquid cool  to “hot” – very low simmer

  • Add 3tlbspns butter – whisk in until mixed
  • Slowly add 3tlbspn flour – whisk quickly – if clumps appear add a little heat
  • Once liquid has thickened – add cream and reduce until too thick

If getting too thick reduce heat – want thickness to be slightly too thick, then add to scallop/drippings liquid below:

In medium-hot iron skillet

  • Using high temp oil (sunflower or safflower) , sear scallops on each side for one minute, juice and flip
  • Zest with ½  fresh lemon  juice  while searing – squeeze on top (will create excess liquid)

After searing is finished, add sauce to iron skillet reduce for  1- 2 minutes and turn off.. let thicken – do not overcook scallops

Serve over pasta (asparagus works well)


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