| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 1 serving |
Ingredients
- 2 sticks unsalted butter
- 1 tablespoon chopped garlic
- 1/2 yellow onion, diced
- 1 cup all-purpose flour
- 1/2 bottle white wine
- 8 cups heavy cream
- 4 cups lobster stock
- 3 ounces brandy
- Hot sauce
- Salt and freshly ground pepper
- 1 tablespoon vegetable/olive oil blend
- 1 teaspoon sea salt
- 6 day-boat scallops, 10/20 count
- Truffle oil, for drizzling
- Serving suggestions: cooked rice or potatoes and cooked vegetables
Instructions
- For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
- For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
- Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.
Reviews
The quantities for the heavy cream (8 cups) and the lobster stock (4 cups) is ridiculous, not to mention – what’s a 1/2 bottle of wine? And, its all to go into a small saucepan? Serves one? Unbelievable!
This is an amazing sauce recipe to add to seared scallops. I added one extra spice to tweak it just a tad, but this is wonderful.
Fabulous! I made the lobster creme sauce as follows since the recipe is made to feed an army. Even cut in about a quarter, it’s still a lot!
1/2 stick butter
1 -15 oz can lobster stock
1/3 cup all p flour
2 cups heavy whipping cream
1 cup Chardonnay
No brandy around
1/2 yellow onion finely chopped
Cook as directed. This makes enough sauce to feed an army!
Sea salt, pepper and I added some saffron and cayenne for color and kick.
As for the scallops…3.5-5 minutes per size depending on size. Make sure the pan is hot. Our family loves bacon, so I made 4 pieces, and used the grease to seer the scallops. Then I crumbled the bacon over all of it after I played it. Delish! Thanks for sharing this recipe.
I served with asparagus Parmesan risotto.