Seared Scallops with Lobster Brandy Sauce

Total Time:
35 min
20 min
15 min

1 serving

  • Sauce:
  • 2 sticks unsalted butter
  • 1 tablespoon chopped garlic
  • 1/2 yellow onion, diced
  • 1 cup all-purpose flour
  • 1/2 bottle white wine
  • 8 cups heavy cream
  • 4 cups lobster stock
  • 3 ounces brandy
  • Hot sauce
  • Salt and freshly ground pepper
  • Scallops:
  • 1 tablespoon vegetable/olive oil blend
  • 1 teaspoon sea salt
  • 6 day boat scallops, 10/20 count
  • Truffle oil, for drizzling
Watch how to make this recipe.
  • Serving suggestions: rice, potatoes, vegetables

  • For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.

  • For the seared scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.

  • Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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