Pan-Seared Scallops With Lemon Sauce - cooking recipe

Ingredients

Sauce
1 lemon
1 1/2 cups dry white wine
1/4 cup shallot, sliced
2 garlic cloves, peeled and crushed
2 cups heavy whipping cream
1 teaspoon ground turmeric
salt and pepper, to taste
Scallops
3 lbs sea scallops
salt and pepper, to taste
2 tablespoons butter, divided
2 tablespoons olive oil, divided

Preparation

Using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
Squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
Combine lemon peel, wine, shallots and garlic in heavy small saucepan. Boil until mixture is reduced to about 1/2 cup, about 15 minutes.
Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
Pour mixture through fine strainer and discard solids.
Return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
Preheat oven to 200C/400\u00b0F Rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
Toss scallops in bowl with salt and pepper.
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
Working in batches, add scallops to skillet and sear until browned and almost opaque in center, about 1-2 minutes each. Add remaining butter and oil as needed.
Transfer scallops to rimmed baking sheet and bake about 3 minutes.
While scallops are baking, saute corals in same pan for 1-2 minutes, if using.
Divide sauce among plates and arrange scallops and coral atop sauce and serve.