Ingredients:
2 shallots, finely diced
2 T white wine vinegar
2 T dry white wine
2 T heavy cream
1 cup butter, chilled and diced
1 thumb sized piece of fresh ginger, peeled and diced
lemon rind, finely diced
salt and freshly ground black pepper
fresh lemon juice
freshly chopped chives
fresh red chili pepper, finely diced
vegetable oil
fresh sea scallops, at room temperature
Instructions:
- Place the shallots, vinegar, lemon juice and wine together in a stainless-steel saucepan. Boil over high heat until almost dry.
- Add the cream. Return to a boil and lower heat slightly.
- Start to whisk in the butter in 5 or 6 increments, letting the sauce boil gently between each addition.
- Remove from heat and continue whisking.
- Add the ginger and lemon rind to taste. Add salt and pepper to taste.
- Keep the sauce in a warm place until ready to serve, finishing with the chives and chili peppers just before finishing.
- To roast the scallops, preheat the oven to 475F.
- Heat a thick ovenproof frying pan over high heat and add a little vegetable oil.
- Season the scallops with salt and pepper and place in the pan.
- Put the pan in the oven for 3 to 5 minutes until the scallops are just beginning to firm.
- Remove the pan and check the underside of the scallops to see if they are golden brown. If not, place the pan over a high heat to colour the scallops.
- Arrange scallops on a serving plate, golden side up, and pour some sauce over them. Serve the remaining sauce on the side.
My experience:
This is delicious! If you do need to pull the pan out of the oven to finish on the burner of the stove to help them get golden and brown… remember that the handles will be HOT! I reached for the handle after it had been on the stove top and burned my hand badly. Pay attention and safety first 🙂
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