OK - so this might not be a sweet dessert, but it is most definitely luscious. It's a true knock-your-socks off dinner. It takes a little bit of time, but it's quite impressive. I used shrimp in the sauce this time, but I've made it a few times before with lobster in place of shrimp - even more rich and luscious!
Seared Scallops with Shrimp Lemon Vanilla Sauce
12 large diver scallops
2 tablespoons butter
salt & pepper
for the Shrimp Lemon Vanilla Sauce...
6 large raw shrimp, deveined
2 shallots, minced
2 tablespoon butter
1 cup white wine
1 cup chicken broth
1/8 teaspoon vanilla extract
3 tablespoons diced tomatoes
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon fresh lemon juice
5 tablespoons butter, at room temperature
I serve the scallops (3 to a plate) on top of some sour cream and chive mashed potatoes. These are so simple to make... boil some potatoes (about 1 per person) until fork tender. Mash with about 3 tablespoons butter. Stir in 1/4 cup sour cream. Sprinkle with some freshly chopped chives. Keep warm in a low oven until ready to serve.
make the sauce...
Heat the 2 tablespoons of butter in a small saucepan. Add the shrimp and cook over medium heat until opaque and pink. Remove the shrimp from the saucepan and set aside. Add the minced shallots to the butter remaining in the saucepan and sauté until softened. Add the wine and simmer until reduced to about 1/3 cup. Add the chicken broth, vanilla, and saffron, and reduce by half. Add the tomatoes, thyme, and lemon juice.
Remove the saucepan from the heat and use a whisk to slowly incorporate the butter, one tablespoon at a time. Remove any shells or tails from the shrimp and roughly chop. Add the shrimp to the sauce. Adjust seasoning if needed with salt, a dash of extra lemon juice, or a dash of extra vanilla.
to cook the scallops...
Heat 2 tablespoons of butter in a large skillet over medium high. Pat the scallops dry and remove the tough membrane (that's where it was attached to the shell). Season with some salt and a small bit of pepper. When the butter is hot, add the scallops to the skillet. Cook on one side for about 3 to 4 minutes. Then turn and cook about 3 minutes more on the opposite side or until browned.
To serve, place three scallops on top of a dollop of the sour cream potatoes. Pour the sauce over the scallops and potatoes. Garnish with chives if desired.
slightly adapted from Cooking with Mickey and the Disney Chefs