Seared Scallops with a Artichoke Horseradish Sauce Recipe

"This recipe came from lunch I had at a small Cafe in Napa Valley, a few years back. Being a small cafe, the chef visited each table; which is where I learned he was originally from Michigan (same as me) - so, we chatted a bit. I had pan seared halibut over sauteed greens, with the most spicy artichoke sauce; it was delicious!! I wrote him a few weeks later, and asked if he could pass along some secrets to the recipe; not expecting anything - he sent me the whole recipe. Since then, I have changed it around a bit and adapted it to use with scallops; which are more available in FL. But, it is still delicious."

Step by Step Method

Step 1

Sauce Base ... In a medium pan, add the butter and bring to medium heat. Saute the shallots and garlic for 3-4 minutes until tender, stirring often. Whisk in the flour, and a pinch of both salt and pepper; then, continue to whisk until the flour is completely combined (approx 1 minutes to get rid of the raw flour taste). Add the evaporated milk, whisking to combine, and cook 5 minutes, stirring often, until thick and slightly reduced.

Step 2

Artichokes ... Add the artichokes, horseradish, and a pinch of both salt and pepper to the cream, and stir to combine. Start out with 1 tablespoon of the horseradish, and a pinch of salt and pepper - you can always add a bit more. Cook 5 minutes on medium low heat, stirring a couple of times. Then, cover and remove from the heat to keep warm.

Step 3

Scallops ... First, if using frozen scallops - thaw in a colander over a bowl covered with plastic wrap in the refrigerator. Once the scallops are thawed, lay on a paper towel to dry and to absorb any excess moisture. You should never thaw seafood on the counter; or, what it is packaged in.

Step 4

Make sure to bring the scallops to room temperature before cooking, season with salt and pepper on both sides. I prefer to cook the scallops in a cast iron skillet; but you can also use a grill pan. I suggest to stay away from a non-stick pan. Depending on what type of pan you are using, this will determine how much butter or oil to use. The one thing you don't want is too much oil or butter in the bottom of the pan - the scallops would end up steaming, rather than searing. I like a very thin coating on the bottom on the pan, or on the grill pan. Bring the pan to medium high to high heat and add the scallops. Sear on the first side 2-3 minutes, then flip and sear the second side 1-2 minutes. When you are ready to flip the scallops ... If they don't release from the pan easily, they are not ready to flip. Also, you do NOT want to over cook the scallops.

Step 5

Finish ... Add the basil to the sauce and season with any additional salt and pepper if necessary.

Step 6

Serve ... Plate the scallops on a serving platter and top with the sauce. Garnish with lemon wedges and fresh chives. ENJOY! Sauteed greens (spinach, kale, or mustard greens) would all be really nice with this dish. I often serve wild rice; or a white/wild rice blend on the side.