For the scallops
1 cup all-purpose flour
2 tablespoons salt
1/4 teaspoon dried oregano
2 tablespoons Lemon&Pepper (ready-made pepper and lemon mixture)
16 scallops rinsed and drained
2 tablespoons olive oil
For the sauce
1/4 cup finely chopped shallots or scallions (small leek-like onions)
1/4 cup dry white wine
2 tablespoons heavy cream
100g unsalted butter in cubes
1 teaspoon aïoli (garlic mayonnaise)
Lemon juice from 1 lemon
Salt and black pepper to taste
To serve
4 tablespoons chopped fresh parsley
4 tablespoons freshly squeezed lemon juice
For the scallops
1 cup all-purpose flour
2 tablespoons salt
1/4 teaspoon dried oregano
2 tablespoons Lemon&Pepper (ready-made pepper and lemon mixture)
16 scallops rinsed and drained
2 tablespoons olive oil
For the sauce
1/4 cup finely chopped shallots or scallions (small leek-like onions)
1/4 cup dry white wine
2 tablespoons heavy cream
100g unsalted butter in cubes
1 teaspoon aïoli (garlic mayonnaise)
Lemon juice from 1 lemon
Salt and black pepper to taste
To serve
4 tablespoons chopped fresh parsley
4 tablespoons freshly squeezed lemon juice
In a bowl, mix the flour, salt, oregano, and Lemon&Pepper
Coat the scallops in the mixture until they are fully coated
Heat the olive oil and fry the scallops on all sides
Remove from heat and let them sit in the oven (turned off) to prevent cooling
In a pan, combine the shallots, wine, and reduce the liquid by half
Add the aïoli, heavy cream, and mix well
Stir constantly, adding the butter cubes one at a time before the previous piece has fully melted
Do not let it boil
Finally, add the lemon juice, salt, and pepper
Serve with the scallops in the center of each plate, drizzle with lemon juice, sprinkle parsley, and place a spoonful of sauce to the side.
