Pan Seared Scallops with Shallot Crème Fraiche
Ingredients
Scallops
- 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
Shallot Crème Fraiche
- 8 ounces Crème Fraiche
- 1/2 Shallot, finely diced
Instructions
Scallops
- In a large skillet, melt the butter over high heat.
- Pat the scallops dry and season with salt.
- 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.
- 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.
- Next, add the lemon juice and continue to reduce the sauce by half.
- Serve the scallops with the shallot crème fraiche. Top with herbs and a drizzle of pan sauce.
Shallot Crème Fraiche
- Combine both ingredients in a small bowl.
- Stir well and store in the fridge.
- Salt to taste.
Notes
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.
