Scallops, Seared: Sherry & Garlic Cream
Seafood is the lifeblood of Nova Scotia. The availability and variety is unlike anywhere else. It’s at the center of our maritime culture with this in mind, we’ve prepared a simple, but decadent recipe for you today. Who doesn’t love Digby Scallops? Follow these steps to make the perfect rich, creamy, garlic seafood experience.
1 tsp garlic minced
2 oz sherry
1/3 cup 35% cream
1 tsp chopped chives
1 tbsp canola oil
1 tbsp butter
Salt and pepper to taste
Making your Scallops
- Start by removing any connector muscles from the back of your scallops, then place them on dry paper towels.
- Place a non stick pan over high heat until it just starts to smoke.
- Pat dry your scallops – this will help them develop a nice brown crust. Season with salt and pepper on all sides, then lightly toss with your canola oil.
- Place the scallops in your hot pan flat side down. Don’t touch them for 30 seconds!
- When they develop a nice brown crust, flip them and add your butter and garlic to the pan
- Once your garlic has lightly browned, add your sherry to the pan ( be careful it will flare up).
- Once the alcohol has burned off, let reduce by 3/4, add your cream and let that reduce by half.
- At this point you should have a lovely caramel colored sauce that will coat the back – with a spoon remove your scallops, season your sauce and add your chopped chives.
- Pour sauce over scallops and enjoy!
If you are looking for an alternative to cooking sherry, a dry white wine will do in a pinch. If you are looking to try something a little different, you can even substitute Mirin for a slightly sweeter flavour.
If you are looking to experiment, try the sauce on different types of seafood, like shrimp or muscles.