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Pan Seared Scallops with a Chardonnay Butter Cream Sauce
Pan seared scallops with a chardonnay butter sauce,
tomatoes, bacon and wild mushrooms.
Recipe courtesy of Wedmore Place
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Prep Time : 25 minutes Cook Time : 4 minutes Yield : Serves 4 |
Ingredients
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- 12 large sea scallops
- 2 Roma tomatoes, peeled, seeded and finely diced
- 4 oz slab bacon, cut into julienne
- 8 oz mixed wild or exotic mushrooms (such as oyster, crimini, porcini, lobster, shiitake), cut into large pieces
- 1 Tbs. olive oil
- 1.5 sticks of unsalted butter
- 1 cup chardonnay
- 1 small shallot, chopped
- whole black peppercorns
- 1 small bay leaf
- ¼ cup heavy cream
- ½ lemon
- Salt and pepper to taste
Preparation
For the sauce
Place the wine, shallot, peppercorns and bay leaf in a small non-reactive pan over medium high heat. Cook until wine is reduced to about 2 tablespoons, add the heavy cream and return to a boil. When the liquid is boiling, begin adding the butter, a few cubes at a time, while stirring constantly, adding more butter just as the first cubes are almost completely melted, until all the butter is incorporated. Remove from heat, add lemon juice and season with a little salt to taste, then strain into a bowl. Divide the sauce among four serving plates.
For the scallops
Heat a large non stick frying pan over medium high heat, add the olive oil and swirl to coat the pan, add the bacon and cook, stirring frequently until golden brown and beginning to crisp, about 4 minutes. Remove the bacon from the pan to drain, reserve 2 Tbs. of the fat, and add the mushrooms. Season mushrooms with salt and pepper and cook until just beginning to soften, about 4 minutes, then transfer to a plate to keep warm and wipe the pan clean. Add reserved bacon fat to pan and heat on medium high until just beginning to smoke, add the scallops, season with salt and pepper, and cook until scallops begin to caramelize, about 2 minutes. Turn scallops and add the tomatoes, mushrooms and bacon to the pan, continue to cook until scallops are desired doneness and other ingredients are hot, about 2 more minutes. Arrange scallops over the sauce and serve.
Place the wine, shallot, peppercorns and bay leaf in a small non-reactive pan over medium high heat. Cook until wine is reduced to about 2 tablespoons, add the heavy cream and return to a boil. When the liquid is boiling, begin adding the butter, a few cubes at a time, while stirring constantly, adding more butter just as the first cubes are almost completely melted, until all the butter is incorporated. Remove from heat, add lemon juice and season with a little salt to taste, then strain into a bowl. Divide the sauce among four serving plates.
For the scallops
Heat a large non stick frying pan over medium high heat, add the olive oil and swirl to coat the pan, add the bacon and cook, stirring frequently until golden brown and beginning to crisp, about 4 minutes. Remove the bacon from the pan to drain, reserve 2 Tbs. of the fat, and add the mushrooms. Season mushrooms with salt and pepper and cook until just beginning to soften, about 4 minutes, then transfer to a plate to keep warm and wipe the pan clean. Add reserved bacon fat to pan and heat on medium high until just beginning to smoke, add the scallops, season with salt and pepper, and cook until scallops begin to caramelize, about 2 minutes. Turn scallops and add the tomatoes, mushrooms and bacon to the pan, continue to cook until scallops are desired doneness and other ingredients are hot, about 2 more minutes. Arrange scallops over the sauce and serve.
