Chef Aleem’s Seared Scallops w/ White Wine, Garlic & Meyer Lemon Sauce
Enjoy some of Chef Aleem’s Seared Scallops w/ White Wine, Garlic & Meyer Lemon Sauce!
1lb lg sea scallops
Extra Virgin Olive Oil
1 Meyer Lemon (zest & juice)
2T Butter (unsalted)
1/2c White Wine
Fresh Herbs (thyme & parsley)
Splash of Heavy Cream
Step 1: Remove abductor muscle from the side of scallops. Pat dry, season wit salt & pep.
Step 2: Add oil to bottom of non stick skillet on med/hi heat
Step 3: Add butter, place scallops in pan & let cook UNDISTURBED for about 2min or until brown crust starts to form.. (don’t crowd pan, hinders browning).
Step 4: Turn wit tongs.
Let cook 2 more min or until well browned. Remove & set aside on plate
Step 5: In the same pan add remaining butter let melt to start deglazing
Step 6: Add wine & let it
reduce a min or 2 then add herbs, lemon juice, zest, and cream. Let simmer while whisking (adjust flavor with salt & pepper)
Step 7: Add scallops and any liquid back to pan
Step 8: Gently spoon sauce over scallops & serve
Step 9: Pat yourself on the back for a job