- 1
Ingredients
- Sauce:
- 1 dozen fresh, large sea scallops
- 3 tbsp. butter
- 1 tsp. olive oil
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 c. heavy cream
- 2 tsp. fresh lemon zest
- 1/2 tsp. lemon pepper
- 1 tsp. honey
- 1 tsp. minced parsley
- 1/2 tsp. kosher salt
Preparation
Step 1
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:
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.