Recipe courtesy of David Rosengarten
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

For the sauce:

Directions

Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.;

For the sauce:

Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered waxed paper and keep hot.;

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Brie-Stuffed Mushrooms

Recipe courtesy of Ree Drummond

Wild Rice Salad

Recipe courtesy of Ina Garten

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Marinara Sauce

Recipe courtesy of Ina Garten

Veal Piccata

Recipe courtesy of Anne Burrell

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Sauteed Carrots

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking