Thursday, December 25, 2008

Christmas Dinner - Course 1 - Shellfish

I intended to make scalloped scallops, but it just seemed that all the tarting up would mask the scallops themselves, which were really lovely. So, did this instead. Excellent idea.


Courtney's Scallops with Onion-Sherry Butter

Serves 2

2 very large sea scallops
2 - 3 T unsalted butter
2T finely diced red onion
2T dry sherry
5-6 white peppercorns

Using a mortar and pestle, crush and coarsely grind the peppercorns.

Slowly melt the butter in a small heavy frypan. When the butter is just melting and the pan hasn't yet got hot, dredge the scallops in the butter and put aside.

Raise the heat to medium. When the butter has melted and is just fragrant, add the onions. Saute for 1 min. Add the scallops. Saute 2-1/2 - 3 min on each side. The onions should now be fairly brown. Remove and plate the scallops.

Deglaze the pan with the sherry and reduce to make a sauce. Divide the sauce between the two plated scallops. Sprinkle white pepper over to taste. Serve immediately.

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