Pan-seared Scallops With Lemon Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lemon
• 1 1/2 cups dry wine
• 1/4 cup shallot, sliced
• 2 garlic cloves, peeled and crushed
• 2 cups heavy whipping cream
• 1 teaspoon ground turmeric
• salt and pepper, to taste
• 3 lbs sea scallops
• salt and pepper, to taste
• 2 tablespoons butter, divided
• 2 tablespoons olive oil, divided

Recipe

• 1 using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
• 2 squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
• 3 combine lemon peel, wine, shallots and garlic in heavy small saucepan. boil until mixture is reduced to about 1/2 cup, about 15 minutes.
• 4 add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
• 5 pour mixture through fine strainer and discard solids.
• 6 return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
• 7 preheat oven to 200c/400°f rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
• 8 toss scallops in bowl with salt and pepper.
• 9 melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
• 10 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.
• 11 transfer scallops to rimmed baking sheet and bake about 3 minutes.
• 12 while scallops are baking, saute corals in same pan for 1-2 minutes, if using.
• 13 divide sauce among plates and arrange scallops and coral atop sauce and serve.