INGREDIENTS
2 TBSP. olive oil
1 tsp. minced garlic
1 to 1 1/2 lbs. sea scallops
Salt and pepper to taste
Lemon-Garlic Butter Sauce:
1/2 cup clam juice
1/2 cup dry sherry
1/2 cup whole milk
1 TBSP. each of minced garlic and shallots
1 bay leaf
1 TBSP. unsalted butter
1 TBSP. flour
2 sticks unsalted butter
1/2 tsp. salt
1/2 tsp. white pepper
1 TBSP. lemon juice
DIRECTIONS
Heat a large skillet over high heat until almost smoking.
Add the olive oil and garlic.
Place 2 to 3 scallops at a time, turning them as they brown.
Season them as they cook and remove them to a bowl as they finish.
NEXT:
Reduce first 6 ingredients by half in small saucepan.
In 1 qt. saucepan, heat 1 TBSP. butter on medium heat until foamy.
Sprinkle in the flour, stirring a couple minutes with a wisk until tan but not browned.
Slowly add the reduced mixture to the roux, stirring quickly to incorporate.
Keep wisking to blend completely.
Lower the heat and wisk in the butter, 2 TBSP. at a time.
Add lemon juice, salt and white pepper.
Add more clam juice or water if the sauce is too thick.
Serve with the scallops.
Makes 2 cups.
Serves 4.
