Seared Sea Scallops with Lobster Sauce salt and peppered seared and served over sautéed julienne vegetables.
SEARED SEA SCALLOPS
Ruth's Chris Steak House Copycat Recipe
Serves 2-4
1 pound sea scallops
1 Tablespoon oil or butter
salt and pepper
Dry the scallops with paper towels. Salt and pepper both sides. Heat a large regular (not non-stick) pan for 2-3 minutes so it is quite hot. Add the oil or butter, and then the scallops. Don't let them touch each other. If your pan isn't big enough to do them all at once, keep the first batch under a piece of foil and do two batches. Cook the scallops about 1½ minutes each side. They should have a golden crust on both ends, and the center should still look translucent. Turn with tongs.
LOBSTER CREAM SAUCE
Lobster Cream Sauce:
1/2 stick (1/4 cup) butter
1/4 cup flour
1 cup heavy cream
1/2 cup sherry
1 pound lobster meat, cooked
To Make Lobster Cream Sauce: Melt the butter in a saucepan. Add the flour and stir in the cream and sherry wine until thickened. Fold in the lobster. Keep warm.
Notes: You may substitute a jar of lobster bisque for the cream sauce. To make the vegetables just saute them in some olive oil and build the dish according to the picture above and garnish with a little fresh parsley.
