Yield: 4
Entrée Portions
Ingredients: Amounts:
Sea Scallops 24 ounces
Olive Oil 2 Tblsp
Salt 1 tsp
Fresh Ground Black Pepper 1 tsp
Shallots, minced 2 Tblsp
White Wine 1 ½ cups
Fresh Thyme, chopped 2 Tblsp
Lemon Juice 2 Tblsp
Whole Butter, cubed 2 ounces
Method:
Dry scallops on
a paper towel.
Season scallops
with salt, black pepper and 1 Tblsp thyme.
Heat oil in
large sauté pan, until is just starts to smoke.
Carefully lay
scallops in pan, with the flat side down, in a single
layer.
Sauté over
medium-high heat for approximately 3 minutes, to lightly
brown.
Turn scallops
and cook for 3 minutes more, until scallops are nearly
cooked through. Remove scallops and reserve warm.
Add shallots to
pan and cook briefly, do not brown.
Deglaze pan with
wine, scrap up all the browned bits of food in the pan.
(this is the cooked liquid and bits of the scallops,
which is rich and flavorful)
Add the
remaining thyme and lemon juice to the pan, and reduce
the liquid by half.
Add the reserved
scallops, any accumulated juice from the scallops, and
the whole butter,
to the pan.
Swirl the pan to
heat the scallops and to melt the butter, serve
immediately.
The butter will
thicken the sauce and give it a rich flavor and glossy
sheen.
Serve with rice
or buttered pasta or on a bed of julienne vegetables.
Bonsey’s Tips:
This pan sauce
recipe is made to order. Once the butter melts, do not
boil the sauce or it may break. If it breaks, add a
touch of white wine and stir. The sauce must be served
immediately.
Request only
large, dry scallops from your seafood monger. Diver
scallops or day boat scallops are preferred.
