Pan-Seared Sea Scallops
Sea scallops are a sweet, creamy delight when cooked properly. Take care not to overcook them, or they will become rubbery. This recipe for scallops in a light, lemony cream sauce is best served with linguine or fettuccine.
INGREDIENTS | SERVES 4
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 16 sea scallops
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, chopped
- ¼ cup chopped leeks (white and light green parts only — discard dark green part)
- 2 tablespoons diced red bell pepper
- ¼ cup white wine or white grape juice
- ¼ cup heavy cream
- ½ teaspoon grated lemon zest
- salt and pepper to taste
Mix together the flour, salt, and lemon pepper.
Dip the scallops in the flour to coat both sides, shaking off excess (a process called “dredging”). Heat a large sauté pan over medium-high heat.
Add oil to preheated sauté pan, then add the scallops. Sear the scallops in oil for about 3 minutes per side; they should get a nice crust on them.
Remove the scallops from pan to warmed plates.
In the same pan, sauté shallots, leeks, and red bell pepper in the leftover oil in the pan. Add wine or juice, and simmer to reduce liquid by half. Add cream and lemon zest; and reduce by half again. Season with salt and pepper. To serve, pour sauce over scallops.
Tartar Sauce
Tartar sauce is traditionally served with fish. It is a mayonnaise-based cold sauce with lemon and diced pickles or pickle relish.
