Sea Scallops With Lemon-Cream Sauce
1 pound sea scallops
* ground pepper
2 tablespoons flour
2 tablespoons olive oil
1 zest of 1 lemon
1/2 cup white wine
2 tablespoons butter
1/4 cup whipping cream
Pat scallops dry with a clean paper towel. Season tops with salt and pepper; dust with 1 t
ablespoon flour. Turn scallops and season second side; dust with remaining flour and shake
Zest lemon to make 1 teaspoon; avoid the bitter white pith. Set aside.
Heat oil in a large skillet over Medium-High heat. Cook scallops 2 to 2 1/2 minutes per si
de, until color turns from translucent to opaque (white). Do not overcook. Remove scallops
to a plate. Cover to keep warm or place in a Low oven.
Pour white wine into skillet; add butter. Scrape bottom of skillet to loosen up any browne
d bits. Stir and simmer 2 minutes.
Stir in cream and zest; simmer 1 more minute. Serve scallops with sauce.
No Nutritional Information Available