This is a very elegant entrée for serving at a dinner party or date night at home. Scallops have a wonderful buttery flavor. The sauce contains a lot of butter, but complements the dish nicely. The ingredient amounts serve two people, adjust ingredient amounts to accommodate the number of people eating. Keep in mind that sea scallops are quite large and three is a nice serving for one person. Serve with Sautéed Spinach as shown.
6 tablespoons of butter divided
4 small shallots minced
2 garlic cloves minced
1 cup of dry white wine
2 cups of chicken broth
1 tablespoon of cornstarch
2 tablespoons of water
6 large sea scallops, not bay, washed and patted dry
2 tablespoons of butter
Kosher salt and Pepper to taste
In a large skillet add 2 tablespoons of butter melt over medium high heat. Add the shallots and sauté until translucent, about one to two minutes. Add garlic and sauté for 30 seconds to a minute. Add wine and stock and reduce by half. Whisk in 4 more tablespoons of butter. Make a thickening agent, by whisking cornstarch and water in a small bowl. Gradually stir in the thickening agent to the boiling sauce. Sauce will not thicken until brought to a boil.
In a second large skillet, add butter and melt over medium high heat. Lightly season scallops with salt and pepper. Add scallops and sear on both sides, about 3 minutes per side, depending on size of scallops. Do not over crowd the skillet or scallops will not sear properly. Serve plated or family style and enjoy!
Try Rombauer Vineyards Carneros Chardonnay (California), J. Lohr Arroyo Seco Riverstone Chardonnay (California), Franciscan Chardonnay (California) or Rodney Strong Chardonnay (California).