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  • Pan-Seared Sea Scallops With Truffle Butter Deglaze: Procedure

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    Sammy McGonagle
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    This recipe calls for pan searing sea scallops in butter until browned on one side, flipping, and basting with butter before removing from the pan. It then instructs melting truffle butter in the pan and mixing it with the browned butter and drippings to create a sauce, which is blended smooth and spooned over the plated scallops. The recipe serves the scallops with the truffle butter sauce and seasonal vegetables.

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    This recipe calls for pan searing sea scallops in butter until browned on one side, flipping, and basting with butter before removing from the pan. It then instructs melting truffle butter in the pan and mixing it with the browned butter and drippings to create a sauce, which is blended smooth and spooned over the plated scallops. The recipe serves the scallops with the truffle butter sauce and seasonal vegetables.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    16 views1 page

    Pan-Seared Sea Scallops With Truffle Butter Deglaze: Procedure

    Uploaded by

    Sammy McGonagle
    This recipe calls for pan searing sea scallops in butter until browned on one side, flipping, and basting with butter before removing from the pan. It then instructs melting truffle butter in the pan and mixing it with the browned butter and drippings to create a sauce, which is blended smooth and spooned over the plated scallops. The recipe serves the scallops with the truffle butter sauce and seasonal vegetables.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Procedure:

    1.

    Materials:

    6 Large Sea-Scallop, with muscle removed 3 Ounce Truffle Butter 3 Ounce Butter Saute Pan Spoon Hand-Mixer Measured Cup

    Bring 1.5 ounces of butter in your saute pan 2. When butter browns, drop six Sea Scallops 3. Cook for two minutes or until bottom edge of scallop browns 4. Flip. Ladle butter from pan over scallops a few times 5. Once cooked, remove scallops onto paper towel and lower heat of pan 6. Drop 3 ounces of Truffle Butter into the low heat pan and let the butter melt 7. Using your spoon, mix in browned butter and scallops drippings from your pan until consistent 8. Pour mixture from pan into a deep measured cup 9. Using a hand-mixer, blend the mixture with remaining butter until smooth 10. Serve scallops on a clean plate and spoon sauce over top. 11. Serve with seasonal veggies

    CYGNE RESTAURANT
    7 School Street Montpelier VT, 06502 Tel: 203-524-3333

    PAN-SEARED SEA SCALLOPS WITH TRUFFLE BUTTER DEGLAZE

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