- 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
- 1 tablespoon vegetable/olive oil blend
- 1 teaspoon sea salt
- 6 day boat scallops, 10/20 count
- Truffle oil, for drizzling
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.