Tuesday, June 3, 2014

Pan-Seared Scallops in a Black Garlic Cream

My foodie crush on  black garlic is still raging. Hard. Last week I decided to use it with some pan-seared scallops and a cream sauce. Needless to say, complaints were heard 'round the table: why do we only get two scallops each?!!?

Ingredients serves 4 people

  • 2 large scallops per person
  • 4 cloves black garlic 
  • 2 cloves garlic
  • 2 T butter
  • splash of olive oil
  • 1/2 C organic heavy cream
  • juice from 1/2 lemon
  • freshly ground salt and pepper to taste

Place thin slices of black garlic and garlic in a splash of olive oil. Cook till softened and fragrant. Add butter and heat until the butter is melted and hot, but not smoking. Pat scallops dry and sprinkle with salt and pepper. Carefully add the scallops to the pan. Sear the scallops until they have a nice golden crust, approximately 1 to 2 minutes on each side. The scallops should have a caramelized crust on each side but can still be slightly translucent in the center. Remove scallops and set aside. In the same pan, pour the heavy cream and bring to a boil. Turn down the heat and simmer till reduced by half. Squeeze in the lemon juice. To serve, place the scallops on a plate and nap with black garlic cream sauce.

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