- 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.
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.