Seared Scallops with Lobster Brandy Sauce

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Fabulous! I made the lobster creme sauce as follows since the recipe is made to feed an army. Even cut in about a quarter, it's still a lot!


1/2 stick butter
1 -15 oz can lobster stock
1/3 cup all p flour
2 cups heavy whipping cream
1 cup Chardonnay
No brandy around
1/2 yellow onion finely chopped
Cook as directed. This makes enough sauce to feed an army!
Sea salt, pepper and I added some saffron and cayenne for color and kick.
As for the scallops...3.5-5 minutes per size depending on size. Make sure the pan is hot. Our family loves bacon, so I made 4 pieces, and used the grease to seer the scallops. Then I crumbled the bacon over all of it after I played it. Delish! Thanks for sharing this recipe.
I served with asparagus Parmesan risotto.