The best part about scallops is their versatility. There is an endless list of ways you can cook and prepare scallops! It could just about go into almost anything, salads, soups, you name it. I love this simple yet fancy recipe that transforms my kitchen into a fine dining restaurant. This cream sauce is so heavenly darn good you’ll be tempted to stick your head in the pot while making it. Add and subtract to your hearts desire with this recipe and enjoy!
- 1 Ib Scallops
- 1/2 cup Panko Bread crumbs
- Grapeseed oil or any neutral oil will work
- For the Sauce:
- 1/2 cup flour
- 1 cup dry white wine
- 1 lemon (juiced)
- 1 cup heavy cream
- 2-3 Tbs butter
- 1 Tbs garlic (minced)
- 2 Tbs chopped fresh dill
- salt and pepper, to taste
- Melt butter in a small pot, and add your dry white wine. Wait a few minutes to cook off the alcohol.
- Add lemon juice, garlic, heavy cream, flour and whisk for 5. Bring to a simmer till ready to serve and add fresh dill before serving.
- Rinse scallops and season with salt. (Whatever you do don’t pepper your scallops till the end because direct heat on black pepper will burn instantly and will transfer to your food.)
- Cook the scallops in a a lightly oiled and buttered pan over medium-high heat for approxiamtely 4-6 minutes per side. Cooking time depends on the size of your scallops.