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Seared Scallops with White Wine Sauce
A true delicacy from the sea. With their velvety texture and fresh taste of the ocean, scallops are a dream for the taste buds, and a fresh white wine sauce makes the experience complete. Here we have garnished them with two simple chive stems.
Ingredients
- Scallops8 pcs
- Vegetable oil1 fl oz
White wine sauce
- Butter0.9 oz
- White wine0.8 cups
- Shallots1 pcs
- Cream0.8 cups
- Fish bouillon cube1 pcs
Instructions
White wine sauce
Finely chop the shallot and sauté it in butter together with the stock cube or fish stock. Add the wine and cream, then let it simmer and reduce by half, or until it has the right consistency.
Scallops
Try to find fresh scallops; if you can’t, most well-stocked shops carry frozen ones. If you use frozen, let them thaw gently in the fridge for a few hours. Pat them dry with a little kitchen paper before cooking, as they release some liquid while thawing. Sear quickly in a hot cast-iron pan with a little oil. The scallops should be golden brown on the surface, but don’t cook them too long or they turn tough and dull. They should still feel soft, like a piece of raw meat, when you press them. Season lightly with salt after cooking.
Make the sauce first, then pour it like a mirror onto a warmed plate and place the freshly seared scallops on top. Garnish with a chive stem or another fresh herb.