Seared Scallops in Brandy Sauce


  • 1 lb of large sea scallops, washed and dried
  • 2 tbs olive oil
  • 1 stick unsalted butter
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1/2 cup flour
  • 1/4 cup dry white wine
  • 1 cup fish or shrimp stock
  • 1/4 cup heavy cream
  • 1/4 cup brandy
  • kosher salt and white pepper to taste
  • parsley for garnish
  • 4 lemon wedges for serving
  • In a saute pan add the olive oil using high heat. Once the pan is very hot add the scallops in batches if necessary.
  • Do not move the scallops let the cook for about 3 minutes, until they are caramelized, then turn over and cook for 1 minute more. Remove the scallops from the pan and set aside.
  • In a clean saute pan using medium high heat add the butter and onion and garlic. Once the onion is tender add the flour and mix with a wooden spoon until a light roux forms.
  • Add the white wine and fish stock and allow the sauce to reduce and thicken.
  • Once the sauce has slightly reduced add the cream and brandy. Whisk until combined. Cook for 1-2 minutes more.
  • Taste sauce for seasoning. Season with salt and white pepper if desired
  • To serve place the sauce on each of 4 plates, so that the bottom of the plate is completely  covered.
  • Place 1/4 of the scallops on each plate and sprinkle with chopped parsley and a lemon wedge.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.