680gscallopslarge size, patted dry (I used U15 count scallops)
4tablespoongrape seed oildivided
salt and pepper
1tablespoonbutter
2tablespoonsflour
1 1/4cupsmilk
1/2lemonjuiced
1/3cupParmesan cheese
3tablespoonsherbs chopped (1 tablespoon each basil, thyme rosemary)
Instructions
For the seared scallops, salt and pepper the scallops on both sides. You will need to cook the scallops in batches so as not to overcrowd the pan. In a frying pan, heat 2 tablespoons oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops). Remove scallops and set aside.
Discard oil and clean pan. Add 2 fresh tablespoons of oil and heat. Add the butter to the pan and let it melt. Add the flour and whisk together for about a minute to create a roux. Add the lemon juice, milk, and Parmesan cheese and let simmer for a few minutes. Season with salt and pepper to taste.
Add the scallops back into the pan and toss to coat in the sauce. Sprinkle with the fresh herbs.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword anniversary, scallops, seared scallops, valentine's day
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