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Plate of seared scallops on lobster brandy sauce.
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Seared Scallops with Lobster Brandy Sauce

Tasty scallops with a lobster brandy sauce that has killer flavors. A couple drops of truffle oil on each scallop takes this over the top.
Course Main Course, Seafood main dish
Cuisine American
Keyword Scallops with Lobster Brandy Sauce, seared scallops
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 358kcal
Author Joe

Ingredients

  • 20 oz. sea scallops
  • 1 tbsp canola oil
  • 4 tbsp butter
  • 3 cloves garlic, minced
  • 1/3 cup fine chopped onion, (1/4 yellow onion)
  • 1/2 tsp sea salt
  • 1 tbsp lemon juice, (juice from 1/2 lemon)
  • 1/4 cup flour, all-purpose
  • 1/4 cup dry white wine
  • 15 oz. Bar Harbor lobster stock
  • 1/4 cup heavy cream
  • 1/4 cup brandy
  • 2 tsp hot sauce, I used Frank's
  • truffle oil

Instructions

  • Use a large sauce pan on medium heat and melt the butter. Add the garlic and onion and cook for 3 or 4 minutes to soften. Add the salt if using and the lemon juice.
  • Sprinkle in the flour and mix well with the butter and cook for a minute to eliminate the flour taste. Then whisk in the wine, lobster stock, cream, and brandy. Bring to a boil while stirring, then reduce to a gentle boil to reduce.
  • Reduce the sauce to the consistency of heavy cream which will take about 10 minutes. Stir in the hot sauce, taste and adjust the heat. Keep the sauce hot to serve or cool and reheat in a small skillet before serving.
  • Use a good non-stick skillet on high heat, add the canola oil. Lightly salt the scallops then add to the hot skillet and don't disturb for 2 to 3 minutes to sear the first side of the scallop. Use tongs to twist and lift the scallop and turn to the reverse side. Sear for another 2 minutes and watch for the scallop to turn opaque. Remove from the skillet.
  • Ladle a layer of the lobster brandy sauce on a plate and top with the seared scallops. Add a drop or two of truffle oil to each scallop.

Notes

  1. Nutrition information assumes a 5 ounce serving of scallops with the sauce.
  2. Better than Bouillon lobster base can be used. If you use this, do not add the sea salt as it is salty.
  3. The lobster sauce can be cooled then reheated in a small skillet.
  4. The hot sauce you use is up to you. Crystal, Louisiana, Cholula, and even sriracha would be good.
  5. Try the lobster sauce with shrimp or crab legs too. It is really good.
  6. Recipe adapted from Food Network, Diners, Drive-ins and Dives.

Nutrition

Calories: 358kcal