Recipe

Pan-seared Sea Scallops With Lemon Thyme Basil Sauce Recipe

	Babsalaba / All my dishes 3 months ago A simple dish based on a classic French sauce. Prep:10m Cook:20m Servings:4	Babsalaba
	beurre nantais classic

Does this look good? Yeah! / Nope

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Ingredients

1 lb sea scallops

3/4 cup cup dry white wine

2 oz fresh lemon juice

3 T chopped onions*

2 T heavy cream

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

6 tablespoons cold, unsalted butter, cut into 6 pieces

salt and pepper

olive oil

Directions

For the sauce:

Boil the wine, chopped onion, and lemon juice, in a heavy medium saucepan over high heat until mixture is significantly reduced (2 tablespoons) stirring occasionally, about 12 minutes. Add the thyme and basil about halfway, so 6 minutes in.

Reduce heat to low and add the cream, whisking well.

Whisk in 3 tablespoons of butter 1 piece at a time over low heat, then raise heat and whisk in the rest of the butter.

Serve immediately or keep warm until ready, but it won't last long.

For the scallops:

Season the scallops on both sides with salt and white pepper.

Heat olive oil to medium high in a large skillet, add the scallops and cook until golden on both sides, about 3 minutes per side.

Serve the scallops immediately over pasta or fresh greens, spooning the sauce liberally over the top.

* The recipe called for shallots originally, but somehow the shallots never made it to my grocery bag, although they did make it onto the receipt. :/ Anyhow, I used a small amount of finely minced onion instead.

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