Pan Roasted Sea Scallops with Scallop Jus Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 1/2 lb large sea scallops
2 T. olive oil
1 small onion chopped
1 small fennel bulb core and chop
1 celery chopped
salt and pepper
1/3 c. dry white wine
2 c. chicken stock
sprig tarragon, thyme, bay leaf
3 T. butter
2 T. grapeseed oil
2 sprigs thyme
|
|
Directions: |
Directions:Remove tough muscle of scallop and reserve.
Heat olive oil in small saucepan over med heat. Add onion, fennel, celery. Season with salt and pepper and cook until tender but not brown about 20 min. Reduce to low. Add scallop muscles and cook til firm 2-3 min. Add wine and simmer until pan almost dry about 7 min.
Add stock and herbs. Simmer until stock reduce by half. Strain through a fine sieve, then return sauce to pan. Simmer over med heat. Whisk 1 T. butter. Adjust season with salt and pepper and keep warm over low heat.
Dry scallops paper towel. Heat a large skillet over med high heat. Add grapeseed oil. Season scallops with salt and pepper and to skillet without crowding, don't move scallops for 2 min then flip and add remaining 2 T. butter and the thyme. Baste scallops with butter and cook until firm outside about 30 sec more.
Serve with drizzle of the jus. |
|
Number Of
Servings: |
Number Of
Servings:8 |
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Pan Roasted Sea Scallops with Scallop Jus is from