Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Sauteed Carrots

Recipe courtesy of Ina Garten

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Sauteed Shrimp

Recipe courtesy of George Spriggs

Sauteed Kale

Recipe courtesy of Bobby Flay

Venetian Shrimp and Scallops

Recipe courtesy of Rachael Ray

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword