Pan-Seared Scallops with Champagne Mustard Sauce
Chef Larry Recipe
Ingredients:
Preheat oven to 500 degrees F. Place asparagus in shallow baking dish, drizzle with olive oil and lemon juice, season with salt and pepper. Sprinkle orangezest over asparagus. Bake in preheated oven at 500 degrees F for 10 minutes, carefully shaking pan 2 – 3 times during roasting. Remove and cool. Add red and yellow tomato halves and mix well, reserve. Prepare Chef Larry's Champagne Mustard Sauce per recipe, reserve. Season flour with salt and pepper. Lightly dust scallops with seasoned flour. Heat a saute pan over medium heat. Add a small amount of oil to pan. Add scallops and cook until done, approximately 3 minutes per side. Spoon Roasted Asparagus Salad onto serving plates. Place 3 pan-seared scallops around salad and nappe with Chef Larry's Champagne Mustard Sauce. Garnish with whole amd minced chives, serve.Makes 4 servingsIngredients For Champagne Mustard Sauce
Melt butter in a saucepan, do not brown. Add shallots and garlic, saute briefly. Add champagne, bring to a simmer and reduce by 1/2. Incorporate whole grain mustard and continue to cook. Add cream, bring to a simmer. Cook over medium low heat for 25 - 30 minutes, stirring regularly until sauce thickens. Season with salt and pepper. Finish with parsley and a squeeze of fresh lemon juice.Makes 2 cups
- 12 Sea scallops, fresh, U10 size 1/4 cup Flour Salt, Pepper to season Cooking oil, as needed for service Chef Larry's Champagne Mustard Sauce (recipe follows) for service Whole and minced chives
- 1 lb. Asparagus, medium, ends trimmed, cut into 3 inch pieces 2 TBSP Olive oil 1 TBSP Fresh lemon juice 1/4 tsp. Salt 3 - 4 twists Fresh ground black pepper 2 tsp. Orange zest 1/2 cup Red grape tomatoes, halved 1/2 cup Yellow grape tomatoes, halved
Preheat oven to 500 degrees F. Place asparagus in shallow baking dish, drizzle with olive oil and lemon juice, season with salt and pepper. Sprinkle orangezest over asparagus. Bake in preheated oven at 500 degrees F for 10 minutes, carefully shaking pan 2 – 3 times during roasting. Remove and cool. Add red and yellow tomato halves and mix well, reserve. Prepare Chef Larry's Champagne Mustard Sauce per recipe, reserve. Season flour with salt and pepper. Lightly dust scallops with seasoned flour. Heat a saute pan over medium heat. Add a small amount of oil to pan. Add scallops and cook until done, approximately 3 minutes per side. Spoon Roasted Asparagus Salad onto serving plates. Place 3 pan-seared scallops around salad and nappe with Chef Larry's Champagne Mustard Sauce. Garnish with whole amd minced chives, serve.Makes 4 servingsIngredients For Champagne Mustard Sauce
- 1 tsp. Butter 1 tsp. Shallots, minced 1/4 tsp. Garlic, minced 1/3 cup Champagne 1/4 cup Whole grain mustard 2 1/2 cups Cream squeeze Fresh lemon juice to taste Salt to taste Fresh ground black pepper 1 tsp. Fresh parsley, chopped
Melt butter in a saucepan, do not brown. Add shallots and garlic, saute briefly. Add champagne, bring to a simmer and reduce by 1/2. Incorporate whole grain mustard and continue to cook. Add cream, bring to a simmer. Cook over medium low heat for 25 - 30 minutes, stirring regularly until sauce thickens. Season with salt and pepper. Finish with parsley and a squeeze of fresh lemon juice.Makes 2 cups
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