All of the recipes that I have written on this blog have been for breakfasts. However, since moving to Falmouth, six years ago, we have developed a fondness for the abundance of seafood to be found in this area. The following is a particularly tasty dish that we ran across recently.
Scallops in Honey, Lemon, Thyme Sauce
Serves two
1 pound sea scallops
Salt and pepper
3 tablespoons butter
1 tablespoon extra virgin olive oil
1/4 cup fresh squeezed lemon juice
1 teaspoon grated lemon zest
1 teaspoon fresh thyme or 1/2 teaspoon dry thyme
1/4 cup honey
Pat scallops dry with paper towel. Season with salt and pepper to taste. Heat a large skillet over medium high heat. Add 1 teaspoon of butter and olive oil. In small batches, making sure they do not touch in the pan, sear scallops 2 to 3 minutes per side until golden brown, but still medium rare inside. Use tongs to flip them. Place seared scallops in a separate dish to rest and continue until all scallops are served.
Turn heat down to medium low and add 1 tablespoon butter, lemon juice, zest, thyme and honey to the same pan the scallops cooked in. Whisk ingredients together and cook until thickened, about five minutes. Add the last tablespoon of butter and whisk briskly until sauce is glossy. Place the cooked scallops back in the pan and toss them in the sauce to evenly coat them and warm them back up.