Feb 13, 2012
This fancy appetizer is the perfect way to start any dinner party.
6 sea scallops
Salt and freshly ground pepper, to taste
2 tbsp. vegetable oil
1 tbsp. butter
3/4 cup whipping cream (35%)
1 tsp. grainy mustard
Juice of 1/2 lemon
Pinch dried chili flakes, to taste
Handful Italian parsley, chopped
1 to 2 tbsp. chicken stock, if needed
Pat scallops dry with paper towel. Season scallops with salt and pepper.
Add oil to large fry pan over high heat. When oil is hot, add scallops. Sear scallops until just cooked through and golden brown on both sides, about 2 minutes per side. Remove from pan. Keep warm.
To same fry pan, add butter. When butter melts, add cream, grainy mustard and lemon juice. Bring the mixture to a boil and then reduce to a simmer. Cook until sauce thickens or reduces by about half, about 5 to 7 minutes. Add the chili flakes, parsley and season with salt and pepper. Place the scallops into the sauce and let heat through, about 1 minute. If sauce becomes too thick, thin with 1 to 2 tbsp. chicken stock or cream. Serve 2 or 3 scallops per portion.
Yield: 2 to 3 servings.