PAN SEARED SCALLOPS WITH A SHALLOT CREAM SAUCE

Simple put, shallots are pretty darn easy to pan sear…and pretty darn easy to screw up! How do you screw them up? By over cooking. Overcooked scallops become the consistency of a rubber flip flop when cooked too much. They must be cooked tender to be successful. Also, try to find dry pack fresh sea scallops, not the ones that come in a pan.

Ingredients:

• 6-8 large dry pack sea scallops

• Kosher salt and black pepper

• 1 tbsp unsalted butter + 2 tbsp cold cubed

• 2 tbsp olive oil, divided

• 1/4 cup shallots, minced

• 1/4 cup dry white wine

• 1/2 cup cream

• 1/2 tsp dried tarragon

• Pinch of cayenne

• Chopped Italian parsley

Directions:

• Remove the little abductor muscle from the scallops if present. Throughly dry them with a paper towel. Season with salt and pepper.

• Heat a medium non stock skillet over medium high heat and add 1 tbsp olive oil. Then add 1 tbsp of butter and allow to melt get hot. Lay the scallops down in the pan and cook for about 1 1/2 minutes, until you get a nice golden brown crust on the first side. Turn over and cook another minute or so. Do not let the scallops get firm or they will be overcooked. Remove them to a plate and tent loosely with foil to keep warm.

• Pour the oil out of the skillet. Place over medium heat and add 1 tbsp olive oil then add the shallots. Saute them, stirring, for about 2 minutes. Eason with salt and pepper. Add the wine and bring to a simmer, let it reduce for 2 minutes. Add the tarragon then the cream and simmer for 1 minute. Add 2 tbsp of cold cubed butter and allow it to melt, stirring to emulsify. When all the butter is melted. Taste and reseason if necessary.

• If desired, strain the sauce through a fine wire sieve into a small skillet.

• Spoon some pan sauce on a plate then add the scallops. Drizzle more sauce over the scallops and garnish with chopped parsley. Serve with Rice Pilaf.