Scallop Appetizer with Lobster Cream Sauce

20 Min.
20 Min.
8
Ingredients
Lobster Cream Sauce
teaspoons Better Than Bouillon® Lobster Base
1¾ teaspoons Better Than Bouillon® Lobster Base
2
tablespoons butter
2 tablespoons butter
1
tablespoon all-purpose flour
1 tablespoon all-purpose flour
1
cup light cream
1 cup light cream
teaspoon white pepper
⅛ teaspoon white pepper
freshly ground nutmeg, about ½ teaspoon (use a fine microplane grater)
freshly ground nutmeg, about ½ teaspoon (use a fine microplane grater)
Scallops
1
pound sea scallops, rinsed and patted dry (8-12 per pound)
1 pound sea scallops, rinsed and patted dry (8-12 per pound)
salt and pepper for seasoning
salt and pepper for seasoning
grape seed oil (for sautéing)
grape seed oil (for sautéing)
Directions
  1. To a small saucepan, add Lobster Base, butter and flour; cook and whisk over medium heat until combined.
  2. Reduce heat to medium-low and gradually add cream while whisking continuously. When sauce starts to thicken, remove from heat; whisk in pepper and nutmeg; set aside.
  3. Season scallops with salt and pepper.
  4. Place oil in a large skillet over medium-high heat.
  5. Working in batches, place half the scallops in hot skillet and let cook without moving until a golden brown crust develops. Cook until done, about 1½-2 minutes per side, turning once. Transfer scallops to a plate and cover loosely with foil to keep warm; repeat with remaining scallops.
  6. Heat sauce before serving; add additional cream, one tablespoon at a time, to adjust consistency. Add about 1½ tablespoons of sauce per appetizer bowl; place cooked scallop in cream sauce. Serve.
Scallops are a great source of protein and work well as an appetizer or entrée.

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