MAISON DE KENNEDY

Seared Scallops with Creamy White Wine Garlic Sauce

🤍🤍🤍🤍🤍 (0/5) Tested by Cass — 20 min · Serves 2

Ingredients

• Scallops
• 8 large Scallops
• 1 T Butter
• 1 T Olive Oil
• Salt & Pepper
• Sauce
• 1 T Butter
• 2 cloves Garlic — minced
• 1/4 cup White Wine
• 1/4 cup Cream
• 1 T Lemon Juice
• Salt & Pepper

Method

1. Prep scallops: Pat completely dry. Season with salt and pepper.
2. Sear: Heat oil + butter until very hot. Sear 1.5–2 minutes per side until golden crust. Remove.
3. Start sauce: Add butter + garlic, cook 30 seconds.
4. Deglaze: Add white wine, scrape fond, reduce by half.
5. Finish sauce: Add cream + lemon juice. Simmer 2 minutes. Season.
6. Serve: Return scallops to warm, or plate and spoon sauce over.

Notes

• Key tip: Dry scallops are essential for a good sear.
• Technique: Don't move them once they hit the pan.
• Serving: Serve with crusty bread.

↑ Back to top