Sea scallops can be one of those delicacies that can either turn out perfect or into a complete disaster. If you sear them at just the right temperature for just the right amount of time, you will get a sweet and delicate dish to remember. This was my dinner tonight and they were perfect. Just the right amount of sear on the outside and so buttery, sweet, and tender on the inside.
Seared Sea Scallops with Lemon Cream Sauce
1 dozen fresh, large sea scallops
3 tablespoons butter
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
Place a skillet on the stove over medium high heat. Add the 3 tablespoons of butter and one teaspoon of olive oil in the middle of the melted butter. Roll butter and oil around pan to coat.
Place the large sea scallops on a clean plate and pat as dry as you can with paper towels. Season both sides with salt and pepper. Place the scallops, one at a time into the hot skillet. Sauté the scallops for a 2 minutes on each side until they become golden brown- make sure not to overcook them. They are opaque when cooked. Cook the remaining scallops, set aside.
For the Sauce
1 cup heavy cream
2 teaspoons fresh lemon zest
1/2 teaspoon of lemon pepper
1 teaspoon honey
1 teaspoon minced parsley
½ teaspoon kosher salt
Place the cream in a small saucepan over medium heat- reduce by half. Add the remaining ingredients, and taste for seasoning. Arrange the cooked scallops on a plate with the lemon sauce. Garnish with fresh lemon slices and chopped parsley.
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