Wow! Dinner was served! 🤤 It totally looks like a cake 😁😄....
Dinner tonight was so exquisite that my son kept asking for more scallops! 😃
“Seared scallops with herb butter sauce and cauliflower purée.”
**Made cauliflower and potato purée. This combination made the texture very creamy and silky. To blend it together I used a little bit of chicken stock and garlic. 👌
✨I added cherry tomatoes to the sauce for a touch of color✨.
**FOR THE SCALLOPS:
1 lb. dry large sea scallops
1 Tbs. extra-virgin olive oil
salt and black pepper
FOR THE SAUCE:
2 Tbs. unsalted butter (I used ghee)
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Salt and pepper.
✨Use chicken stock for desired consistency.✨👍
Pat dry scallops with paper towels; surface moisture impedes browning.
Heat a nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter if using, and heat until quite hot. Pat dry scallops once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Roll the scallops in the sauce to warm them through.! 🤤
Have a great night! 🙏
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