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–+ servings
Scallops in a creamy Sauce

Scallop Pan Roast in Cream Sauce

David Scott Allen I Cocoa & Lavender
Tender scallops are pan-roasted and served in a rich, creamy sauce with a spicy edge. This dish is perfect for a quick yet elegant dinner and pairs beautifully with toasted baguette slices and Provençal white or rosé wine.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, French, Provencal
Servings 2 people

Equipment

Ingredients
  

  • 1 oz pancetta in 1/4-inch dice (see notes)
  • 3 tbsp unsalted butter divided
  • 1 rib celery thinly sliced
  • 1 large shallot(s) finely diced (see notes)
  • 2 sprigs thyme
  • 1/2 tsp sweet paprika
  • 1/2 tsp hot paprika (see notes)
  • 1/2 tsp Old Bay seasoning
  • 1 cup seafood stock (see notes)
  • salt
  • 1 cup heavy cream (35%)
  • 1 tbsp Worcestershire sauce
  • freshly ground black pepper
  • 8 oz sea scallops large, dried, tough muscle removed (see notes)
  • chives for garnish
  • 1 baguette sliced, toasted, and buttered for serving (see notes)

Instructions
 

  • In a large skillet, cook the pancetta in 1 tablespoon butter over medium-high heat until it turns golden, about 2 minutes. Add the celery, shallot, thyme, paprika, hot paprika, and Old Bay seasoning and cook, stirring frequently, for 2 minutes. Add the fish/seafood stock and bring to a boil. Simmer over medium heat for about 10 minutes until reduced.
  • Stir the heavy cream into the large skillet and cook over medium-high heat until thickened, about 3 minutes. Stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme. Keep warm, and stir occasionally.
  • Meanwhile, melt the remaining 2 tablespoons of butter in a medium skillet. Season the scallops with salt and cook over high heat until well browned on one side for about 2 minutes; turn and cook for 1 more minute.
  • Divide the sauce among 2 warmed plates, and top with the scallops, browned side up. Garnish with chives and serve immediately with the toasts.

Notes

  • Instead of pancetta, you can use bacon or salt pork.
  • Substitute 1/4 cup onion for the shallot.
  • Use cayenne or medium/hot chili powder instead of hot paprika.
  • If your fish or seafood stock is strong, cut it with some water.
  • Instead of scallops, use lobster, langoustines, shrimp, clams, or oysters.
  • Traditionally, this is served on a slice of white bread. I recommend toasted and buttered baguette slices.
  • If doubling, tripling, or quadrupling the recipe, sauce thickening times will be longer (with thanks to my friend Toby, who tested the recipe for 8 people).
  • You can make the sauce (and buttered toast) in advance and reheat when ready to serve. (Also, thanks to Toby).
Keyword Cream Sauce, Scallops, Shellfish
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