Seared Scallops with Basil Sauce

Wanasmoke

This was a trial run on a dish for an upcoming dinner party. Dry pack scallops, seared direct on CI with butter. Basil and garlic butter cream sauce, sea salt, lemon zest.... missing some micro greens on top- couldn’t find any yet.  Keeper

JohnInCarolina

That looks incredible.

Theophan

Gorgeous, gorgeous, gorgeous!!!

(Except that if I only get one to a plate, I'd be going through a lot of plates...)

Wanasmoke

Theophan said:

Gorgeous, gorgeous, gorgeous!!!

(Except that if I only get one to a plate, I'd be going through a lot of plates...)

LOL @Theophan .... it’s part of a 5 course menu- should I give 2?   

Killit_and_Grillit

caliking

Wanasmoke said:

Theophan said:

Gorgeous, gorgeous, gorgeous!!!

(Except that if I only get one to a plate, I'd be going through a lot of plates...)

LOL @Theophan .... it’s part of a 5 course menu- should I give 2?   

If that's just 1 of 5 courses, I really want to invite myself over. 

Theophan

Wanasmoke said:

LOL @Theophan .... it’s part of a 5 course menu- should I give 2?   

Hmm... I definitely think you need my input on the entire menu!  Invite me over for a preview of the entire meal, and let me taste as much as I want of every course, and I'll tell you exactly how much to serve.

Semi-seriously, though, I think it's like olives in a Martini:  one is fine, three is fine, but two just isn't OK.  If you have a satisfying meal on the way, sure, I think one scallop would be a great "amuse bouche," and conversation starter.  Looks beautiful!

lowandslow

That looks restaurant quality!  Do you mind sharing the basil sauce recipe?

KiterTodd

That looks great!  I also cook sea scallops on the EGG with CI.  They come out great.

Can you post the recipe for that basil garlic cream sauce you have?  That looks delicious.  

I made some last week as it's one of my wife's favorite. I don't put them in a pretty sauce though... it's more of a drop on the plate.  "here. eat."

Here's last week's cook. Kind of rushed, I let that first sear go about 30 seconds too long... I was probably taking pictures of them;

Wanasmoke

lowandslow said:

That looks restaurant quality!  Do you mind sharing the basil sauce recipe?

@lowandslow  It’s not for the calorie counters!  Basically made a compound butter with basil and minced garlic, a little salt and pepper. Heated the butter in a saucepan gently then added a little cream. Thickened with a tablespoon of corn starch slurry. 

KiterTodd

Wanasmoke said:

...It’s not for the calorie counters!  Basically made a compound butter with basil and minced garlic, a little salt and pepper. Heated the butter in a saucepan gently then added a little cream. Thickened with a tablespoon of corn starch slurry. 

Sounds great to me. Thanks for sharing!

I suspect you can make a few different variants of this for your party.

I'd do one that is the same with a Chipolte or Smoked Paprika instead of the basil.  Then you'd get a red one and a green one.

Maybe do an orange one, make that the spciy one, with some habanero and/or that Peruvian Aji Amarillo Paste

Good stuff.

thetrim

That looks awesome.  I'd say add about 10 scallops even if it is 1 of 5 courses.