Sea Scallops with Citrus Butter Sauce (serves 2)
- 8-10 scallops
- plain oil for sauteing (I prefer olive oil)
- salt and pepper
Citrus Butter Sauce
- 1 large shallot, peeled and chopped
- juice and zest of one orange, half a lemon and half a lime
- splash of heavy cream
- 4 oz. butter, cubed, cold
- salt and pepper, to taste
Lemon Pepper Couscous
- 1 cup couscous
- zest of one lemon
- juice of one lemon and enough chicken stock to equal 1 cup liquid
- 1 TB butter
- salt and coarsely ground black pepper.
To cook the scallops, pat dry and season with salt and pepper. Heat a saute pan over high heat, add a thin film of oil.
Saute the scallops, turning once, to brown both sides. Then reduce the heat to medium and continue cooking for a minute or two until the scallops are cooking through (opaque and slightly springy). Serve hot with the sauce (recipe below)
To make the citrus butter sauce, zest and juice the citrus fruit and add this to the shallots in a small saucepan. Reduce over high heat until nearly dry. Add a splash of cream.
On and off the heat, add the butter to the pan one chunk at a time, whisking constantly to emulsify.
Place the pan on and off the heat as necessary to melt and incorporate the butter without bringing the sauce to a boil. Adjust the seasoning and keep warm until serving.
To make the couscous, bring the chicken stock/lemon juice mixture to a boil with the butter, salt and pepper. Add zest of lemon to the couscous. Pour boiling liquid over the couscous, cover and let steam for 10 minutes or until all the liquid is absorbed and couscous is tender. Taste and adjust seasoning. Serve hot.