1 hour, 15 minutes
Brown Butter Scallops
An elegant presentation with a sweet potato basil mash and a roasted garlic lemon butter sauce.
- Preheat oven to 375°. Cut ends off garlic and place on a 4x4-inch sheet of aluminum foil. Pour oil over top and close foil to create a pouch. Bake for 30 minutes or until soft. Remove cloves from skin, reserve.
- Wrap sweet potato in aluminum foil, add to oven and bake for 45 minutes or until soft.
- Remove skin from potato and place potato in a small bowl. Add 3 cloves roasted garlic, 2 tablespoons heavy cream, 3 tablespoons butter, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mash to desired consistency.
- In a small saucepan, add remaining heavy cream and lemon halves. Simmer over medium heat until bubbly and thickened. Add remaining roasted garlic.
- Lower heat and add one tablespoon butter, whisking constantly. As the first tablespoon of butter begins to melt, whisk in another until 9 tablespoons of butter have been added and sauce has emulsified. Remove from heat and strain. Season to taste with salt and pepper.
- Remove foot from scallops and season with desired amount of salt and pepper on both sides.
- Heat a small saucepan over medium-high heat. Add remaining butter, heat until golden brown. Add scallops and sear for 1-2 minutes per side until golden brown.
- To plate, place mash on platter and top with scallops, drizzle with sauce and garnish with green onions.
TIP: Using chilled butter will enrich and thicken the sauce as the fats melt at a controlled rate, leaving a glossy sauce that isn't greasy. Leftover sauce can be stored in the refrigerator for 1 week or frozen for 4 weeks. This sauce is great on seafood, vegetables and chicken.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen