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Seared Scallops with Sauce Suprême

October 4, 2008

So this is one of those dishes that, when finished, looks extremely complicated… like maybe something you’d see Auguste Escoffier cooking while working at the London Savoy in the early 1900’s.  In all honesty it is extremely simple to make.  Give it a try and impress your friends and family.  The sauce in this dish is what makes it.  It is a quick and dirty version of the classic French Sauce Suprême, cream and mushrooms added to a base of the Mother Sauce, velouté which is essentially a blond roux simmered with chicken stock.  But I skip some steps in making the traditional sauce – we aren’t cooking for the King of France here, let’s get it on the table. 

 Quick Suprême Sauce

– Olive oil, a couple tablespoons

– green onion, 3 fine chopped

– chopped mushrooms, 1 handful, chopped

– flour, 2 tablespoons

– butter, 1/2 a stick

– chicken stock, 1 cup

– cream, 1 cup

– lemon, juice from 1/2

For the rest

– scallops, one dozen extra large (1 1/2″ to 2″ diameter), or more if the or smaller

– crushed red pepper flakes, about a teaspoon

– Kosher salt and cracked black pepper

– bread crumbs, about 1/2 a cup

– parsley, small handful chopped

Over medium heat, heat your olive oil.  Cook your green onions and mushrooms about 5 minutes.  Then add your butter and stir in the flour.  Stir the mixture about 1 to 2 minutes, to cook the flour into a blondish roux.  Whisk in your chicken stock and bring to a boil.  Reduce the heat to medium low.  Now whisk in your cream.  Let the sauce mixture simmer over low heat while you work on your scallops.

Preheat your oven to 425 degrees.  Get a heavy bottomed stainless steel pan (or a cast iron skillet) heated over high heat.  We need a pan that will retain heat for searing the scallops and can hold up to 425 degree temperatures in your oven – Teflon won’t do.  Brush some olive oil over each side of your scallops, then top with some salt pepper.  Start with one scallop and add to your heated pan.  You should hear a lot of popping as the scallop hits the heat of the pan.  If you don’t, your pan isn’t hot enough.  Space out the rest of the scallops in the pan.  Cook about 1 minute or so on each side.  You are aiming for a deep golden brown before you flip them.  If they have had enough time they should flip over without sticking.  Your Sauce Suprême should now be reduced a bit, pour it over your scallops.  Spread your red pepper flakes and parsley over the mixture, lastly evenly coat your bread crumbs on top.  Finish the dish in the oven for about 6 to 8 minutes, until nice and golden on top.  Serve with some simple roasted potatoes.  Enjoy.

One Comment leave one →
  1. Niki Tennant permalink
    October 6, 2008 2:40 pm

    this looks wonderful! can’t wait to try it!

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