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.