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Seared sea scallops with saffron - sauvignon beurre blanc (Crystal Mountain) |
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Ingredients
| 3 ea | Sea Scallops (u10) |
| TT | Sea Salt, Pepper |
| 1 tbl | Shallots |
| 1 tsp | Garlic |
| 1/2 c | White Wine, sauvignon blanc |
| 2 tbl | Heavy Cream |
| 1 ea | Lemon |
| Pinch | Saffron |
| 1 tbl | Cilantro, rough chopped |
| 2 oz | Cold sweet cream butter |
Instructions
| In a very hot saute pan sear scallops until a well browned crust is developed on each side of the scallops, remove. Add shallots and garlic and cook until aromas release. Deglaze with white wine, add saffron and reduce. Add cream and cook until thickened. Squeeze in the lemon and begin adding cold sweet cream butter 1tbl at a time. Season to taste with salt, pepper and cilantro. |
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Description:
Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.
Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.
The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.
Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.
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