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Recipe courtesy of Cravings

Seared Scallops with Lobster Brandy Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 1 serving
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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: cooked rice or potatoes and cooked vegetables


  1. 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.
  2. For the 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.
  3. 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.

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