Blackened Scallops with Lemon Sauce

Submitted by: Academy Canada Culinary Arts Class
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: Under an hour

Scallops:
6-8 medium-sized scallops
3 tbsp butter, melted
3 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne powder
3/4 tsp black pepper
3/4 tsp white pepper
1/2 tsp ground thyme
1/2 tsp ground oregano
Lemon sauce:
3 tbsp butter
1 small shallot, minced
1 small clove of garlic, minced
3 tbsp lemon juice
1/4 cup white wine
2 tbsp whipping cream
Thoroughly combine all spices. Preheat skillet. Pull off small muscle on side of scallop and coat each scallop in melted butter, then in spice mixture. Once the skillet is very hot, lay the scallops in the pan on their ends (there will be some smoke). Cook approx. 1 min. per side and remove from pan.

Lightly sauté shallot and garlic in butter until translucent. Add wine and lemon juice. When it stops sizzling, add cream and cook until slightly thickened. Plate scallops. Drizzle with lemon sauce. Serve with mashed sweet potatoes and green beans.


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