Pan Seared Scallops with Shallot Crème Fraiche

Pan Seared Scallops with Shallot Crème Fraiche

Author note: Scallops do not take long to cook. However, in order to achieve a good brown sear on the scallop, they should be patted dry before cooking and the pan must be extremely hot.

1 pound large sea scallops

1 teaspoon kosher salt

2 tablespoons unsalted butter

1/4 cup dry white wine

juice of one lemon

shallot crème fraiche, see below for recipe

fresh tarragon, chopped

fresh parsley, chopped

fresh dill, chopped

  1. In a large skillet, melt the butter over high heat.
  2. Pat the scallops dry and season with salt.
  3. Once the skillet is very hot, add the scallops. Cook for 1 1/2 minutes on one side. Turn the scallops over and cook for an additional 1 ½ minutes.
  4. Remove the scallops to a plate and turn the heat down to medium-high. Add the wine and scrape up all the bits. Let it reduce for one minute.
  5. Next, add the lemon juice and continue to reduce the sauce by half.
  6. Serve the scallops with the shallot crème fraiche. Top with herbs and a drizzle of pan sauce.

for the shallot crème fraiche

8 ounces crème fraiche

1/2 shallot, finely diced.

  1. Combine both ingredients in a small bowl. Stir well and store in the fridge. Salt to taste.

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