Scallops
8 ingredients
2 steps
Ingredients
- 12 large sea scallops
- 1 tablespoon cornstarch
- juice of 1/2lemon (plus lemon quarters for serving platter)
- 2 tablespoons butter
- 1-1/2 tablespoon olive oil
- fresh ground pepper
- 1/4 cup dry white wine
- 2 ounces red cavier
Directions
-
1(1) pat dry scallops
-
2with paper towel; (2) lightly dust scallops with cornstarch, shaking off excess. (3) in a saute pan combine and heat butter with olive oil (be careful not to burn butter);(4) saute scallops for 1-1/2 minutes per side - 3 to 4 minutes total; (5) remove scallops from pan (6) turn up heat and add pepper, wine and lemon juice cook for 1 - 2 minutes. Place 6 scallops on each of two plates, pour lemon/ wine reduction over scallops top each dish with one ounce of red cavier. Serve immediately
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