Sea Scallops with Sherry Cream Sauce
- For sauce:
- 1/4 cup sherry
- 1 cup heavy cream
- Ground white pepper
- For scallops:
- 1/4 cup unsalted butter
- 1 pound sea scallops, preferably dry-packed
Make the sauce. In a heavy skillet, heat sherry on medium high heat. Add cream and salt and white pepper to taste. Let cook, stirring often, until reduced by half. Sauce will be velvety and mahogany-colored. Keep warm while cooking the scallops.
Cook the scallops. Heat a second heavy skillet until very hot. Add butter and let melt. Drop in scallops; let cook undisturbed for about 1 1/2 minutes, then turn them over and cook the other side. The scallops are done when the surfaces are golden and slightly crispy but the interiors remain plump and juicy.
To serve, pool sauce on two plates: top with scallops.