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Seared Scallops with Dijon Wine Sauce

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Appetizer, Dinner, Main Course

Ingredients

  

Dijon White Wine Sauce

• 2 tbsp Butter
• 1 tbsp Finely Minced Shallot
• 2 cloves Garlic pressed
• 1 tsp Dijon Mustard
• 1 tsp Lemon Zest
• ¼ cup Dry White Wine we used Sauvignon Blanc
• ½ Cup Heavy Cream
• Salt + Pepper to taste

Seared Scallops

• 10-12 Large Sea Scallops
• Salt + Pepper
• 2 tbsp Butter

Instructions

 

• In a small saucepan, melt butter over medium heat. Add shallot, cook until tender.
• Add garlic, mustard, and lemon zest, stir to combine.
• Carefully pour wine into the pan, allow to cook for one minute before adding the heavy cream.
• Lower heat to low and simmer for about 20 minutes, or until about half the original volume.
• While sauce is simmering, prepare the scallops:
• Seared Scallops:
• Use a paper towel to pat scallops dry all over, season with salt and pepper. Set aside.
• Using a cast iron or other heavy bottomed pan – NOT a nonstick pan! – heat over high until very hot.
• Add butter to the pan, allow to melt.
• Add scallops to the pan, each one laying on one of the flat sides. Cook for about 2 minute, or until a nice crust forms.
• Flip the scallops, cook for another 2 minutes.
• Serve on a puddle of the cream sauce.

Keyword Lemon, Scallops, Seafood, White Wine

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