Seared Scallops with Lobster Brandy Sauce

Deselect All

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

Serving suggestions: cooked rice or potatoes and cooked vegetables