Larry'S Scallops

Name: Larry'S Scallops
Ingredients: 1 pound sea scallops; generous squeeze of Meyer lemon juice; sea salt and ground white pepper, to taste; 4 tablespoons unsalted butter, divided use; 2 tablespoons unbleached flour; 3/4 cup homemade chicken stock; 1/4 cup dry sherry; 1/4 cup freshly/finely grated parmesan; 1/2 teaspoon grated Meyer lemon zest; 2 tablespoons chopped flat leaf parsley

10 ingredients

2 steps

Ingredients

1 pound sea scallops
generous squeeze of Meyer lemon juice
sea salt and ground white pepper, to taste
4 tablespoons unsalted butter, divided use
2 tablespoons unbleached flour
3/4 cup homemade chicken stock
1/4 cup dry sherry
1/4 cup freshly/finely grated parmesan
1/2 teaspoon grated Meyer lemon zest
2 tablespoons chopped flat leaf parsley

Directions

1

Zest the lemon and set aside. Cut scallops horizontally. Heat 2 T. butter in large skillet over medium heat. Saute scallops for one minute per side, seasoning with salt and pepper. Remove to a dish, squeeze with lemon juice and cover.
2

Heat remaining 2 T. butter in same skillet. Heat stock for one minute in microwave. Add flour to hot butter and cook, stirring, for a minute or so. Whisk in hot stock. Mixture will thicken quickly.Add sherry and parmesan to sauce, stirring, then returning scallops and their juices to skillet. Cook over very low heat for 2-3 minutes.Garnish with zest and parsley.