A velvety sauce for a recipe that is fancy enough for company, but so yummy for your own little cravings!
1 tablespoon unsalted butter
1 medium shallot, minced
2 tablespoons fresh lemon juice
¼ cup dry white wine
1 teaspoon lemon zest
¼ cup pure maple syrup
⅓ cup heavy cream
½ tablespoon pink peppercorns, coarsely crushed
2 tablespoons olive oil
About 12-16 large sea scallops, depending on the number of courses you serve (3-4 per person), tough ligament removed from side of each if necessary
No nutrition information available
In a medium saucepan, melt butter and sauté shallot. Deglaze with lemon juice and wine, and let reduce by half. Add lemon zest and maple syrup and bring to a boil. Add cream and simmer for 3-4 minutes. Add pink peppercorns and salt, to taste. Keep warm. In a heavy large skillet, heat the oil and sear the scallops, undisturbed, 1 minute per side. Place each portion of scallops in a serving plate or large shallow bowl and spoon sauce over. Serve immediately.