Pan-Seared Scallops With Lemon Sauce

Recipe by CulinaryQueen
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
  • Squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
  • Combine lemon peel, wine, shallots and garlic in heavy small saucepan. Boil until mixture is reduced to about 1/2 cup, about 15 minutes.
  • Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
  • Pour mixture through fine strainer and discard solids.
  • Return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
  • Preheat oven to 200C/400°F Rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
  • Toss scallops in bowl with salt and pepper.
  • Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
  • Working in batches, add scallops to skillet and sear until browned and almost opaque in center, about 1-2 minutes each. Add remaining butter and oil as needed.
  • Transfer scallops to rimmed baking sheet and bake about 3 minutes.
  • While scallops are baking, saute corals in same pan for 1-2 minutes, if using.
  • Divide sauce among plates and arrange scallops and coral atop sauce and serve.
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