Scallops in a Lemon Cream Sauce
I am not a huge fan of Seafood, there I said it! I like Lobster, Shrimp and Crab and that's about it. I will eat Fish, but I tell my husband it is "punishment food". I noticed our local Haggen's had the large size Scallops on sale for a really good price, and decided to give it a whirl.
In my minds eye I imagined serving them with a simple Lemon Cream Sauce alongside Mandarin Rice. It was very tasty, the Scallops are so easy to cook and the whole meal came together very quickly!
1 cup Heavy Whipping Cream
1 tbl Butter
1/2 Large Fresh Scallops (remove that little white part, just pull it off)
1/2 lemon, zest and juice
1 cup white wine
Rinse Scallops and dry them well on a paper towel, sprinkle lightly with salt and pepper
Quickly sear them in a screaming hot frying pan with the 1 tbl butter, it should take from 2-3 minutes on each side to get a nice crust, remove and set aside
Add half of the lemon zest to the pan and deglaze with the wine, reduce by half
Add the cream and stir well. Bring to a boil and simmer for 3-4 minutes
Add lemon juice and cook for 1 minute
Plate the scallops and drizzle with the sauce and remaining lemon zest
Remove them from the pan and serve