Description
These Seared Scallops with Sambuca Cream Sauce features perfectly seared scallops, finished with a rich and creamy, aromatic sauce.
Ingredients
Scale
Scallops
- 10 U10-U12 dry-packed scallops
- 1/2 teaspoon salt
- 1 1/2 tablespoons high smoke-point oil
- 1 1/2 tablespoons butter
- Cracked black pepper, for garnish
- Fresh torn basil, for garnish
Sambuca Cream Sauce
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 ounces Sambuca
- 3/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- 4 fresh torn basil leaves
Instructions
- Remove the muscle (foot) from the side of each scallop. Pat scallops completely dry with paper towels.
- Season scallops on all sides with salt.
- Heat oil in a large skillet over medium-high heat until shimmering.
- Carefully place scallops in the pan and allow them to sear undisturbed on one side for about 1 1/2 to 2 minutes, until they release naturally from the pan.
- Flip each scallop and sear for an additional 30-seconds to a minute, until just cooked through. Baste with the pan juices.
- Remove from the pan and set arrange on a plate or platter.
- In the same pan, add a tablespoon of butter and the minced garlic. Sauté for about a minute, until fragrant.
- Deglaze the pan with the Sambuca, cooking for about a minute to cook off the alcohol.
- Pour in the heavy cream and simmer the sauce for 2-3 minutes until thickened.
- Remove from heat and stir in lemon juice and torn basil leaves.
- Spoon the Sambuca cream sauce over the plated scallops.
- Garnish with additional fresh torn basil and cracked black pepper.
- ENJOY!
Notes
- If possible, use dry-packed scallops. Dry-packed scallops will not lose much volume as they are searing.
- Be sure to remove the side muscle and pat the scallops dry before seasoning with salt.
- Try not to overcook the scallops.
- Adjust the amount of Sambuca to your liking.
- Serve immediately, for best enjoyment.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood