SEARED SCALLOPS WITH CREME D’ECHALOTE

Literally, Seared Scallops with Shallot Cream, a French cooking dish I have been meaning to try for a long time. The sauce takes 90% of the time, but is well worth the effort. It’s a wine, shallot, tarragon reduction finished with cream and butter.

Try to make sure they are dry-packed Sea Scallops. Although they are not actually “dry”, they’re just not stored in any kind of brine or chemicals. For the searing, make sure they are totally dried with paper towels and are at room temperature at cooking time. This will ensure a good sear.

Ingredients:

For the sauce:

• 1/2 cup dry white wine like Chardonnay or Sauvignon Blanc

• 1 small shallot, diced

• 1 tsp fresh or 1/2 tsp dry tarragon

• 1/2 tsp crushed black peppercorns

• 4 ounces (1 stick) cold, unsalted butter, cut into cubes

• Pinch of salt

• Pinch of cayenne

• Fresh lemon wedges

For the scallops:

• 5-6 scallops

• Kosher salt and black pepper

• 1 tsp olive oil

• 1 tbsp unsalted butter

• Chopped chives

Directions:

• Place the wine, shallots, tarragon, and crushed black peppercorns in a small saucepan over medium heat. Bring to a simmer, and reduce until most of the liquid is gone.

• Add the cream and bring to a simmer. Lower the heat and simmer, reducing by half. Add the butter cubes a few at a time and whisk into the cream. Continue adding and whisking until all the butter is emulsified into the wine. Strain through a fine metal sieve into another small saucepan.

• Add the butter cubes a few a time and, over low heat, whisk into the cream. Continue until all the butter is gone and the sauce is emulsified. Squeeze in about 1/2 tsp of red lemon juice. Taste and season with salt. Keep warm while you sear the scallops.

• Season the scallops with Kosher salt and a little black pepper. Place a medium non-stick skillet over medium heat and add the olive oil and the butter. When the butter has stopped foaming, add the scallops, large side down, and let cook for about 1 1/2 minutes. Do not turn while they are cooking. When they are nice and seared, turn and cook another 1 minute or so on the other side. Do not overcook or they will become tough.

• To serve, spoon some of the sauce on a plate and place the scallops seared side up on the sauce. Sprinkle a little paprika and chopped chives and serve immediately.