Seared Scallops with Lemon and Vodka Recipe
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Difficulty: Easy |
Total Time:
15 mins
|
Active Time:
|
Makes:
4 servings as an hors d'oeuvre, 2 servings as a main dish
Dress up seared scallops with lemon, cream, and a whole lot of tarragon for a delicate dish that’s delicious as is or tossed with pasta.
Game plan: To serve over pasta, prepare 1/2 pound spaghetti or linguine and reserve about 1/2 cup of pasta cooking water. Add cooked pasta to sauce with enough of the reserved pasta cooking water to reach desired consistency. Toss to coat pasta, add tarragon, and return scallops to pan.
INGREDIENTS
- 1 pound sea scallops
- 1 tablespoon plus 1 teaspoon olive oil
- 2/3 cup vodka
- 2 tablespoons heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh tarragon leaves, minced
INSTRUCTIONS
- Pat scallops dry with paper towels, rub with 1 teaspoon of the olive oil, and season with salt and freshly ground black pepper.
- Heat remaining 1 tablespoon oil in a large frying pan over high heat. When oil shimmers, add scallops and cook on each side until golden brown, about 4 minutes total. Transfer to a plate and reserve.
- Remove the pan from heat and carefully add vodka, scrape up any browned bits from the bottom of the pan, and stir to incorporate into the sauce. Return the pan to medium-low heat and add cream, lemon juice, and lemon zest; stir to combine. Return scallops and any accumulated juices to the pan and cook until heated through, about 2 minutes.
- Stir in tarragon and serve with bread as an hors d’oeuvre or over pasta as a main course.
I'll have to try this. I'll be curious to see if it is enough time to cook off the alcohol.
It looks delicious
Add a splash of champagne vinegar to the apple cider reduction, forgot to mention that.
For incorporating apple, try reducing apple cider to a syrupy glaze flavored with Calvados, brandy or vodka, add a little heavy cream and reduce and place the seared scallops on a bed of blanched spinach and lighty sautèed apple slices. Instead of vodka, vermouth or a non-oaky dry white wine are other options.
I'd like to incorporate apple into a vodka sauce for scallops instead of lemon, any ideas on how i'd go about this?
This sounds like something I would like to try--I love the minimalism. I am new to cooking with liquors, and am wondering what the function of the liquor is--is it for a particular taste? Is there is a particular reason vodka is chosen, or is it a matter of personal tasts? Would tequila work as well?
any suggestions for appetizers - we are hosting a wedding at the home for 20 - would like small plate ideas - perhaps these scallops, brushetta or Grand Marnier scones, and?? would esp appreciate ideas on something I can make a wk in advance and freeze
Looks good www.yahoo.com
Thanks, kramos. It sounds delicious and healthy. I just didn't want to do pasta...
Hey strawbrryF, A simple bulgur side dish like this one http://www.chow.com/recipes/11227 would be delicious with the scallops, but all you really need is some good bread to soak up the cream sauce and maybe a simple salad to complete the meal. Enjoy!
What would you recommend as a side dish to this? Not quite sure what goes with vodka and cream sauce.....
Boozy - the vodka needs to be cooked off and the recipe does not allow for that. Given the timing I suggest cooking off the alcohol before adding the vodka to the pan to deglaze. Then, this would be great.