David's Favorite Recipes

Sauteed Sea Scallops With


Sea scallops make an elegant main course to serve at special dinners. They are easy to prepare just in a few minutes before everyone sits down. The Chardonnay cream sauce included here elevates the dish and can be prepared in advance.

Ingredients - Chardonnay Cream Sauce

4 tablespoons unsalted butter
¾ cup diced shallots
1 cup Chardonnay wine
¾ cup heavy cream
1 teaspoon chopped fresh thyme leaves
Kosher salt
Freshly ground black pepper

Ingredients - Sautéed Sea Scallops

24 fresh sea scallops
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Chopped fresh chives, for garnish

Directions - Chardonnay Cream Sauce

In a saucepan over medium heat, melt the butter. Add the shallots and sauté until soft, 3 to 4 minutes. Add the wine and, bring to a simmer, and reduce for about 10 minutes. Stir in the heavy cream and the thyme. Reduce the sauce, stirring occasionally, until thick and creamy, another 8 to 10  minutes. Place a fine-meshed strainer over another small saucepan and strain the sauce into it, pressing the solids with a spoon to extract all the liquid. Discard the solids. Season the sauce to taste with alt and pepper. Cover and keep warm.

Directions – Sautéed Sea Scallops

With a small, sharp knife, trim off and discard the touch strip of muscle at the side of each scallop. Pat the scallops thoroughly dry with paper towels. Season lightly on both sides with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Working in batches if necessary to avoid overcrowding the skillet, place scallops in the skillet flat side down. Cook undisturbed until the undersides are nicely browned, about 3 minutes. With tongs, turn over the scallops and cook another 2 minutes. Transfer to a warmed plate.

Meanwhile, gently reheat the sauce.

To serve, spoon a pool of sauce on each heated serving plate. Arrange 4 scallops on top of the sauce on each plate. Garnish with chives.