- Kitchen Knife: For safely preparing scallops and other ingredients.
- Fry Pan: Ideal for searing scallops, ensuring they develop a nice crust while remaining tender inside.
- Measuring Cups: Essential for precise measurement of liquids in the recipe.
- Stainless Steel Skillet: A versatile pan that can be used to prepare and serve dishes on stovetops or ovens.
- Cutting Board: Important for safely cutting ingredients, including scallops and other components of the dish.
- Whisk: Used to create a smooth lemon sauce by whisking together butter, lemon juice, and seasonings.
- Pot: Needed for heating liquid or stock in preparation of scallops before searing.
- Tongs: Useful for safely flipping and serving scallops without piercing them with a fork.
- Heatproof Bowl: Can be used to mix ingredients for the lemon sauce, ensuring safety while cooking over direct heat.
- High-Speed Blender (optional): Useful if you want to create a puree or emulsion from scallop shells or other seafood byproducts as an additional component in garnishing or flavoring.
1 lemon
1 1/2 cups dry white wine
1/4 cup sliced shallots
2 garlic cloves, peeled, crushed
2 cups heavy whipping cream
1 teaspoon ground turmeric
3 pounds large scallops
2 tablespoons (1/4 stick) butter, divided
2 tablespoons olive oil, divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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