Seared Scallops in Spicy Cream SauceTags: Ancient Chinese Secret, Mary Had a Lot of Lamb, Porcini BBQ Genie, Red Rub
There are so many ways to cook up scallops! And I’m pretty sure we’ve tried about half of them. To turn our scallops into a meal, we love cooking them in a creamy white wine sauce and using rice or potatoes to catch every last bit of sauce.
The beauty with this recipe (and with using Big Cove Foods’ spices) is that you can switch out for your favourite spice blend! The recipe would also be amazing with ‘Mary Had a Lot of Lamb’, ‘Porcini BBQ Genie’ or even ‘Ancient Chinese Secret’. So choose your meal weapon and as much local as you can find!
- 1 lb scallops (used here: Afishionado, NS)
- 6 strips bacon (used here: Little Dorset Farms, NS)
- salt & pepper
- 1 tbsp Big Cove Foods ‘Red Rub’ spice blend
- 1 garlic cloves, minced
- 1 cup white wine
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp fresh lemon juice
- micro greens, 1-2 handfuls (used here: ‘The Farmhouse Mix’ by Bramble Hill Farms, NS)
Heat a frying pan over medium heat and cook your bacon until crispy. Transfer the bacon to a paper towel lined plate and set aside. Pour the bacon fat through a strainer into a small bowl and reserve the fat, discard the stainer remnants. Wipe out your pan. *phewf, hard work done.
Lay your scallop on a double layer of paper towels and dab to get as much excess water out as your can. The dryer the scallops, the better the sear you’re going to achieve. (Alternatively, we’ve read that you can salt them and allow to sit for 15 minutes, which will draw out extra moisture) Season the scallops on both sides with salt and pepper.
Put your pan back on the heat and crank it a little higher than medium high. With your reserved bacon fat, add just enough to coat the pan. Get it nice and hot before laying down your scallops. Lay them down one at a time, mindful not to over crowd your pan – work in two batches if necessary and add more of the reserved bacon fat if needed.
Cook the scallops until you see a nice brown crust, should only take a minute or two. Flip and cook for an additional minute to achieve the same results on the other side. Remove from heat and transfer to a paper towel lines plate.
Remove the pan from heat to allow the oil to chill out a bit, turn your heat to medium and return pan to heat. Add the garlic and Red Rub spice blend and cook for 30 seconds. Pour in the white wine and cook for 5 minutes, until the liquid is reduced by approximately one third. Add in the heavy cream and bring to a simmer.
Turn the heat off and stir in the butter until melted. Stir in the lemon juice and gently add your scallops back to the pan to warm through before dropping in your micro greens.
Enjoy over mashed potatoes, rice, couscous …. anything that can absorb this lovely sauce.