Pan-Seared Scallops
4-6 tbsps butter
1 clove garlic, minced
2 tbsps shallots, minced
1/4 cup red wine
3 tbsps brandy
1 cup beef stock
Season Trisome scallops with salt and pepper. Heat butter in medium-hot skillet. Add scallops, cook about 1-2 minutes on each side (They should just lose their translucency). Remove scallops from pan.
To make sauce, add shallots and garlic to scallops pan, cook until soft. Deglaze with red wine and brandy (pour both into pan, stirring up brown bits in pan). Add beef stock and reduce to a thin glaze on high heat. Pour sauce around scallops.
Serve with asparagus and a full-bodied high quality Chardonney. Serve with brocollini and mashed potatoes.
Serving Suggestions:
