adapted from Chef Loring Felix of Ocala
Makes: 2 dinner portions. Serves: 2 people. Preparation time: 15 minutes.
- 8 Large Scallops
- 2 oz. Vegetable or Olive Oil
- 4 t. Chopped Garlic
- Pinch of Fresh Basil Chiffonade
- 2 T. Dijon Mustard
- 2 t. Fresh Lemon Juice
- ½ C. Champagne*
- 2 C. Heavy Cream
- 2 T. Butter
- 1 T. Chopped Parsley
- Salt & Pepper to taste
• Premix all the Garlic, Basil, Mustard and Lemon Juice together in a bowl.
• Preheat a sauté pan on the stove to medium-high. Add the Vegetable/Olive Oil to the hot pan. Rinse and pat the Scallops dry. Season with Salt and Pepper to taste. Cook 4 Scallops at a time, allowing them to sear for 1½ to 2 minutes, undisturbed. When unstuck and lightly browned, flip them over in the pan and sear the other side. Plate the fully cooked Scallops temporarily on towel paper.
• Repeat the above step for the last 4 Scallops.
• Add the Garlic/Basil/Mustard/Lemon mixture to the hot pan. After 20 seconds, deglaze by adding the Champagne/Wine. Now add the Heavy Cream and stir. Reduce this until it thickens, about 2½ minutes more. Add the Butter and sauté the mixture until smooth and uniform. Remove the pan form the heat, add the Chopped Parsley and stir in gently.
• Use a shallow soup bowl per guest, add half that Sauce and top with 4 Scallops for each portion. Garnish with some Parsley and serve.
”Scallop” - A "Marine Bivalve Mollusce" found in salt water all over the world. The shape of the shell resembles a fan and is used in the logo of the Shell Oil Co. Some Scallops have over 200 eyes.
”Loring Felix” - A noted chef in Ocala, Florida. He owned "Bella Luna Café", "Felix's", and worked at "Mesa de Notte Ristorante", the "Braised Onion Restaurant" and now owns the "Firey Chef" Catering, since 2019.
