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Scallops with Lemon and Thyme
Jon Davies
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Course
Main Course
Cuisine
Seafood
Ingredients
5-6
U-10
size designation local Cape May scallops per person
Sea Salt and fresh black pepper
1
shallot
1
cup
chardonnay
1
tablespoon
fresh lemon juice and zest from the lemon
1
teaspoon
fresh thyme
5
tablespoons
butter
Instructions
Season with sea salt and fresh black pepper. Sear 4-5 minutes per side in a little clarified butter. Remove scallops.
Add 1 shallot, minced. Deglaze with 1 cup local chardonnay. Reduce.
Add 1 tablespoon fresh lemon juice and lemon zest plus 1 teaspoon fresh thyme. Reduce by half.
Whisk in 5 tablespoons butter, a little at a time whisking off the heat until butter is incorporated.
Serve with scallops and grilled local asparagus.
Keyword
Scallops