seared scallops in shallot butter sauce

When I think of scallops, I think of my father-in-law. My husband and I have always said a meal at his dad and stepmom’s house would rival any restaurant in the city. My father-in-law, Peter, is an incredible cook. He’s Austrian by birth, and through his job, is very well-travelled. His culinary influences spanned the world and he has two pieces of great advice: always finish with fresh herbs and never skimp on the butter.

A seafood course was typical for a Leitner family meal and was typically served with a fresh green salad. He’d always cook the scallops on the BBQ. I haven’t had the courage to make these on the BBQ yet, but I know I’ve made up for that with my version of his sauce. This recipe is dedicated to Peter Leitner.

INGREDIENTS:

1 lb fresh jumbo scallops

2 tbl olive oil

4 tbl (1/2 stick) unsalted butter, cut into 8 pieces

1 large shallot, thinly sliced

4 large cloves garlic, crushed

½ lemon, juiced

¼ cup dry white wine

4 tbl fresh parsley, finely chopped

salt and pepper

DIRECTIONS:

- Pat scallops dry on both sides with paper towel and season with salt and pepper.

- In a large frying pan, heat oil and two pieces of butter over high heat until sizzling.

- Reduce to medium high and place scallops in the pan making sure not to overcrowd them. You will have to cook them in batches.

- Allow scallops to brown lightly on one side before flipping them over. This will take about 5 minutes depending on their thickness.

- Remove scallops, set aside on a plate.

- Cook remaining scallops adding a few more pieces of butter to the pan and set aside once browned on both sides.

- Deglaze the pan with white wine and cook for 2 minutes. Add remaining butter, shallots, garlic and lemon juice. Cook until thickened and bubbly, about 5 minutes.

- Plate scallops, spoon (a generous amount) of sauce on top and finish with a sprinkle of parsley. Serve immediately.