Sea Scallops are elegant, easy, quick-cooking, and delicious – what more could you want? This recipe is an all-time best pan seared sea scallops recipe that is featured all over the web! The Carrot-Marjoram sauce (reduction) though is to die for, and is what really draws the flavor of the sea scallops to a peak.Â The trick Â for cooking sea scallops perfectly is in quick simple preparation, so the scallops are perfectly cooked and the flavor shines through. It is easy to overcook scallops, so be certain to follow our directions for searing them to a T- and you will just fall in love with this yummy recipe.
Servings: 12 persons
Combine the carrot juice, 3/4 cup of white wine, lemon juice, shallots and salt in sauce pan.
Bring to a boil over high heat. Reduce the heat to a steady boil, and reduce by half.
Allow 20 – 30 minutes for this process.
This reduction can be made in advance and kept refrigerated for up to 2 days.
Reduce the heat and bring the sauce to simmer.
Whisk in the butter, one piece at a time.
The sauce should thicken enough to lightly coat the back of a spoon.
Drop in and submerge the bundle of marjoram and remove the pan from the heat.
Let the herbs infuse the sauce while cooking the scallops.
Pat the scallops dry and season with salt and pepper.
Heat heavy saute pan until very hot and smoking.
Cook scallops on both sides (2 – 3 minutes each)
Transfer the scallops to a warm oven, while finishing the sauce.
De-glaze the sauce in the skillet with the remaining wine, scrape up the brown bits and
Add the liquid to the carrot reduction.
Remove the marjoram bundle from the carrot sauce.
Reheat the sauce over medium heat, whisking constantly.
Taste and season, if necessary. For a smooth texture pass the sauce through a fine strainer.
Divide the scallops among warm dinner plates and pour the sauce around and over them.
If you wish, you can put the scallops on a bed of spinach, sauteed with olive oil and garlic.
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