This elegant yet simple scallop dish combines the delicate sweetness of seared scallops with the tang of fresh sorrel and the bright fragrance of tarragon. The quick pan sauce of butter, cream, and lemon ties everything together, making this a perfect starter or light entrée for a special meal.
INGREDIENTS:
16 sea scallops (about 4 per person), rinsed and patted dry
Sea salt and freshly ground black pepper, to taste
Olive oil and butter, equal parts (amount will vary based on pan size)
4 tablespoons unsalted butter
20 sorrel leaves, sliced into thin ribbons
Juice of ½ lemon
2 tablespoons heavy cream
1 tablespoon fresh tarragon, finely chopped
METHOD:
Rinse the scallops gently under cold water, then pat them completely dry with a clean towel. Season both sides with sea salt and pepper.
Heat equal amounts of olive oil and butter in a large nonstick sauté pan over medium-high heat. When the butter begins to foam, add the scallops in a single layer, making sure they are not crowded. Cook for 3 to 4 minutes, turning once or twice, until they are lightly golden and just opaque in the center. Remove and place on a warm platter.
In a small saucepan, melt 4 tablespoons butter over medium heat. Add the sorrel and cook briefly until wilted, about 1 minute. Stir in the lemon juice and cream and simmer gently until the sauce thickens slightly, about 2–3 minutes.
Spoon the sorrel cream sauce over the scallops and sprinkle with freshly chopped tarragon. Serve immediately.
SERVING SUGGESTIONS:
- Serve with sautéed spinach, steamed asparagus, or a simple buttered rice pilaf.
- For an elegant presentation, nestle the scallops atop a small mound of mashed potatoes or celery root purée.
SOURCE: Chef Lionel Le Morvan, Ma Maison Restaurant
