Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine

Seared Nantucket Bay Scallops with Shallots, Herbs and White Wine

Serves 4

 

 

 

1          lb. Nantucket Bay scallops

2          tsp. flour

2          TBS. minced fresh shallots

1          tsp. chopped fresh thyme leaves

4          TBS. olive oil

1          cup chardonnay or champagne

½         lemon, juiced

4          TBS. unsalted butter

2          TBS. chopped tomato, seeded and skinned

1          TBS. each chopped fresh parsley, tarragon, and basil

            salt and pepper

 

  1. In small saucepan, sweat the shallots and thyme in 2 TBS. olive oil. Cook slowly until tender, without adding any color.
  2. Add the wine and reduce by a quarter.
  3. Remove from heat and whip in the butter with a whip or stick blender.
  4. Add chopped herbs, tomato and lemon juice. Adjust seasoning with salt and pepper.
  5. Dry the scallops on paper towel. Season with salt and pepper and dust lightly with flour.
  6. Heat large sauté pan and add the 2 TBS. remaining olive oil.
  7. Sauté scallops, taking care not to crowd in pan, for two minutes or until golden brown. Remove to heated platter and spoon sauce around.