Imported from the web

Perfectly Seared Scallops with White Wine Dijon Cream Sauce

Name: Perfectly Seared Scallops with White Wine Dijon Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 shallot (minced); 2 garlic cloves (minced); 0.5 cup white wine; 2 cup heavy cream; 2 tbsp Dijon mustard (Seeded Dijon is preferred, but any Dijon mustard may be used.); 1 tbsp fresh parsley (minced; amount estimated because the source says only “some”); 1 tbsp fresh chives (minced; amount estimated because the source says only “some”); 1 lb sea scallops (Quantity estimated for four servings; remove the small side muscle if desired. Pat thoroughly dry before cooking.); salt (to taste; estimated nutrition assumes approximately 4 g used); black pepper (to taste; estimated nutrition assumes approximately 1 g used); 1.5 tbsp olive oil (Use enough to coat the pan; the source gives a range of 1–2 tablespoons.)

Recipe by Bob Morano Facebook

Imported by Jordan Morrissey on SeeMeCook

Dry-seared scallops are served with a rich white wine and Dijon cream sauce. The sauce is reduced until it reaches a spoon-coating nappe consistency, then finished with fresh parsley and chives.

4 servings40 minFrench

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Ingredients

1 shallot (minced)
2 garlic cloves (minced)
0.5 cup white wine
2 cup heavy cream
2 tbsp Dijon mustard (Seeded Dijon is preferred, but any Dijon mustard may be used.)
1 tbsp fresh parsley (minced; amount estimated because the source says only “some”)
1 tbsp fresh chives (minced; amount estimated because the source says only “some”)
1 lb sea scallops (Quantity estimated for four servings; remove the small side muscle if desired. Pat thoroughly dry before cooking.)
salt (to taste; estimated nutrition assumes approximately 4 g used)
black pepper (to taste; estimated nutrition assumes approximately 1 g used)
1.5 tbsp olive oil (Use enough to coat the pan; the source gives a range of 1–2 tablespoons.)

Steps

1
Make the sauce before cooking the scallops so it is ready when the scallops are done. Add the minced shallot, minced garlic, and white wine to a pan.
2
Bring the wine mixture to a simmer and reduce it until very little liquid remains. The bubbles will begin to grow larger around the edge of the pan as the wine reduces.
3
Add the heavy cream and reduce it until it coats the back of a spoon. This spoon-coating consistency is called nappe and should cling to the spoon, plates, and food. The source reports that this took about 5–6 minutes.
4
Stir in the Dijon mustard. Seeded Dijon is preferred for its texture, but any mustard may be used.
5
As soon as the sauce simmers, remove it from the heat.
6
Stir the minced parsley and chives into the sauce. Transfer the sauce to a lidded container, or cover a cup with plastic wrap, and keep it somewhere warm if possible.
7
If the scallops still have the small side muscle attached, remove it if desired. It is edible but can become chewy; the source recommends saving the muscles to cook in a pot of rice.
8
Pat the scallops thoroughly dry with paper towels. Season them with salt and pepper.
9
Heat a skillet over medium-high heat, giving the pan plenty of time to become hot. Do not simply turn the burner all the way up.
10
Add 1–2 tablespoons of olive oil, using enough to coat the pan. Wait until the oil is hot.
11
For each scallop, identify the widest, flattest side and place that side down in the hot oil. The scallops should sizzle immediately; if one does not, lift it and put it back down when the pan is sizzling.
12
Do not move the scallops while they sear. Wait until a golden-brown color develops where they meet the pan and the opaque color begins to travel up the sides.
13
Turn off the heat, then flip the scallops. Leave them in the hot pan with the heat off while you retrieve the sauce; the residual heat will finish cooking them according to the source.
14
Spoon a generous puddle of sauce onto the bottom of each plate, leaving the sear marks visible when the scallops are placed on top.
15
Plate the scallops delicately. Use a spoon to handle them and dab away any excess oil with a small piece of paper towel if needed.

Notes

The source does not state an exact scallop quantity, exact amounts for the parsley and chives, or a precise searing time. Scallop quantity and herb amounts are estimated. Keep the sauce warm rather than boiling it after finishing, and avoid moving the scallops before they develop a golden sear.