Seared Scallops With Whiskey Cream Sauce
Scallops make me swoon. The only scallops I’ve ever met that I didn’t like are overcooked scallops. There is a fine line between ridiculous (as in you want to lick the plate they’re so good) and rubbery. I love them because they’re sweet, succulent and when you sear them my knees buckle. A little butter, a little olive oil, a simple sprinkling of sea salt and pepper and you’re halfway there. Honestly they would be just fine like this but I am saucy ehem a sauce girl so we press forward. With whiskey. And cream. And butter. Because I love you.
You’re welcome! You can also thank Land O’Lakes. Why? Well because they’ve made things a whole lot easier in the kitchen for those of us that LURVE butter and olive oil. How you ask? They’ve COMBINED butter and olive oil and sea salt. Can you hear the music? Pretty stinking genius if you ask me! Have you tried it? I’m smitten.
EDITED TO ADD: Thank you for your entries. Contest has ended. Winner is: CARL and has been notified via email.
GIVEAWAY: One lucky reader is going to receive
SIGNED copies of BOTH of Ree’s amazing cookbooks. 3 of Ree’s favorite cooking utensils. Free coupon to try Land O’Lakes Butter with Olive Oil and Sea Salt.
Leave a comment describing how you would like to use Land O’Lakes Butter with Olive Oil and Sea Salt.
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Legal Schmegal: Giveaway is open to those 18 years and older with a US address. Contest runs August 1-8, 2012. Odds of winning depend on number of entries. One winner will be randomly selected and will be notified via email. Winner has 48 hours to reply to claim prize or alternate winner will be drawn.
Disclaimer: The author received a gift package from Land O’Lakes, including two cookbooks, a whisk, a slotted spoon, tongs and a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. One winner will receive the same gift package. All opinions are my own. Always have been. Always will be.
- Pat scallops dry with a paper towel. Season with salt/pepper. Set aside.
- Heat a large saute pan over medium-high heat. When pan is hot add butter and melt. Add scallops. Cook for approximately 1-2 minutes until a crust has developed. Carefully flip and repeat. Remove scallops. Keep warm.
- Deglaze pan with whiskey. Cook until alcohol has burned off. Add garlic and cream. Cook until mixture slightly thickens.
- Pour sauce over scallops. Garnish with fresh chives if desired.