Pan-Seared Scallops with Lemon Sauce

Ingredients for Pan-Seared Scallops with Lemon Sauce

• 1 limón

• 350ml de vino blanco seco

• 60ml sliced shallots

• 2 garlic cloves, peeled, crushed

• 475ml de nata doble

• 1 cucharadita de cúrcuma molida

• 1.4kg large scallops

• 2 tablespoons (1/4 stick) butter, divided

• 2 cucharadas de aceite de oliva, divididas

Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 120ml , about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 300ml , about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.

Preheat oven to 204°C. Pat scallops dry with paper towels. Sprinkle scallops 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 centre, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.

Bake scallops until just opaque in centre and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.

Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) — creamy and rich, with lemon and grapefruit flavours — would be divine.

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