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Cognac-Seared Scallops
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- #40506
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
24 sea scallops
salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
1/4 cup cognac
2 whole fresh black truffles, thinly shaved, optional
directions
Have on hand individual deep Asian soup spoons or small custard cups (one per scallop)
Remove the membrane from the scallops. Season the scallops with salt and pepper.
In a large heavy-based skillet, heat the oil and, when the oil is hot, melt the butter. Sear the scallops over high heat for 1 minute on a side or until the scallops are golden and caramelized. Pour the cognac into the pan and let it bubble up until it evaporates.
Place one scallop on each Asian spoon or in each custard cup. Garnish each with a sliver of shaved truffle, if using, and serve at once.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 15, 2014
Wish I could get my hands on black truffles at a reasonable price but I couldn't so I had to omit them. I did use the good cognac we had in the bar and that was totally worth it. Scallops are already a bit on the buttery side but this dish just made them practically melt in your mouth.