I found this recipe on FOOD52 and my hubby and I are obsessed with it. Currently, I have only served it on scallops but it would be lovely served with sauteed chicken or grilled steak. Add some sautéed mushrooms as a lovely addition to take it over the top. Seriously, I challenge you not to lick your plate!!
I recommend pre-measuring all your ingredients as the sauce comes together very quickly.
6 large dry sea scallops
1 tablespoon unsalted butter
1 tablespoon finely minced shallot
1 pinch celery seed
3 tablespoons dry sherry
1 teaspoon sherry vinegar (white or red wine vinegar is fine, too)
1 tablespoon prepared horseradish
2 tablespoons heavy cream
Pat scallops dry with a paper towel or clean kitchen towel and season with salt and pepper.
Heat a small skillet over medium-high heat and melt the butter in it. Add the scallops and cook for about 2 to 3 minutes on the first side without touching, then flip and cook for another 1 to 2 minutes on the second side, just until they’re opaque. Remove scallops from the pan and set aside, and keep warm.
Take the pan off the heat, add the shallot and celery seed and sauté about 1 minute.
Place the pan back over medium heat, then add the sherry, vinegar, and horseradish; and let bubble up and reduce by half, about 1 to 2 minutes.
Add the cream and bring to a gentle simmer to warm through and reduce the sauce slightly to your desired thickness, another minute or so.
For my original post on pan-seared scallops click here.