This dish is simple yet elegant, and is sure to impress your dinner guests. Seared scallops are served with a rich and creamy truffle butter sauce, and can be paired with a variety of sides.
Ingredients
- 6 large scallops
- 1 tbsp. olive oil
- Salt and pepper
- 2 tbsp. butter
- 1 shallot, minced
- 1 clove garlic, minced
- 1/4 cup white wine
- 1 tbsp. heavy cream
- 1 tsp. chopped fresh thyme
- 1/2 tsp. truffle oil
Method
1. Preheat oven to 400 degrees F (200 degrees C).
2. Season scallops with salt and pepper. Heat olive oil in a large ovenproof skillet over high heat. Add scallops and cook until browned, about 1 minute per side. Remove scallops from pan and set aside.
3. Reduce heat to medium and add butter to the pan. Add shallot and garlic and cook until softened, about 2 minutes. Add white wine and cook until reduced by half, about 2 minutes.
4. Stir in heavy cream, thyme, and truffle oil. Return scallops to the pan and cook until heated through, about 1 minute. Serve immediately.
Potential changes & improvements
If you’re looking for a bit more of a punch, you could try using a flavoured oil such as garlic or chilli in place of the olive oil. For a bit of extra decadence, you could also top the scallops with some shaved black truffle.
What other food it works well with
This dish is versatile and can be served with a variety of sides. Try it with roasted potatoes, steamed vegetables, or a simple salad.
Common Mistakes
One common mistake is to overcook the scallops. They should be seared on the outside but still nice and tender in the middle. Another mistake is to not let the sauce reduce enough, which can result in a watery and bland dish.
Nutritional Information
This dish is relatively high in fat and calories, but is also a good source of protein.
Allergens:
- Shellfish
- Butter
- Cream