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Introduction:
Five-star hotels are known for their luxury, sophistication, and exquisite culinary creations. They offer an unforgettable dining experience that blends flavor with elegance, making guests feel pampered. But what if you could bring that same level of elegance and taste to your own kitchen? In this article, we will reveal a gourmet recipe that will elevate your home dining experience to five-star status, allowing you to indulge in sophisticated flavors right from the comfort of your home.
Ingredients:
2 tbsp olive oil
1 lb fresh scallops, cleaned and patted dry
1/2 cup dry white wine
1/4 cup heavy cream
1 tbsp fresh lemon juice
2 tbsp unsalted butter
1 small shallot, finely minced
1 clove garlic, minced
1/2 tsp fresh thyme leaves
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
1/2 cup cooked risotto (optional, for serving)
Instructions:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops in a single layer. Sear for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set them aside on a plate.
In the same skillet, add the shallot and garlic. Sauté for 1-2 minutes until softened and fragrant.
Pour in the white wine, stirring to deglaze the pan. Let the wine reduce by half, about 2-3 minutes.
Add the heavy cream, butter, and thyme. Stir well until the butter has melted and the sauce has thickened slightly.
Return the scallops to the skillet, allowing them to simmer gently in the sauce for 2 minutes, ensuring they are fully cooked but still tender.
Stir in the lemon juice and season with salt and pepper to taste.
Serve the scallops over a bed of risotto (optional) and garnish with fresh parsley for a burst of color.
Serving and Storage Tips:
Serve immediately for the freshest taste and texture. The scallops will lose their tenderness if kept too long.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a pan over low heat, adding a splash of cream to bring back the sauce’s richness.
Pair with a crisp white wine like Chardonnay or Sauvignon Blanc to complement the dish’s flavors.
Variations:
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