Seared Scallops with Mace-Infused Cream Sauce
A luxurious entrée of seared scallops in a smooth cream sauce infused with mace —subtle, elegant, and perfectly balanced.
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Print PinServings: 4 Servings
Calories: 192kcal
Cost: £10.00
Equipment
- 1 Cutting Board and Chef's Knife
- 1 Saute Pan
Ingredients
- 12 each Fresh Scallops cleaned and dried
- 1 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 2 each Shallots finely diced
- 150 ml Double Cream 5 fl oz
- 100 ml Fish or Vegetable Stock 3½ fl oz
- ½ tsp Ground Mace or 1 blade
- 1 tsp Lemon Juice
- Sea Salt & White Pepper
Instructions
- Heat butter and oil in a pan until foaming. Sear scallops for 1 minute per side until golden. Remove and keep warm.
- In the same pan, sauté shallots until soft. Add stock and mace, simmer gently for 3–4 minutes.
- Stir in cream and reduce slightly until thickened. Season with salt, pepper, and lemon juice.
- Return scallops briefly to glaze, then plate with sauce spooned beneath.
Presentation
- Serve on warm plates, finished with a twist of lemon zest and a light dusting of mace.
Notes
Chef’s Note
This sauce also pairs beautifully with poached chicken or roasted pumpkin. When buying scallops, request "dry-packed" if possible. Scallops are susceptible to water being added to increase weight and bleaching to improve appearance. This will make a huge difference in the crust developing on the scallops when you saute them.
This sauce also pairs beautifully with poached chicken or roasted pumpkin. When buying scallops, request "dry-packed" if possible. Scallops are susceptible to water being added to increase weight and bleaching to improve appearance. This will make a huge difference in the crust developing on the scallops when you saute them.
Nutrition
Calories: 192kcal | Carbohydrates: 2g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 105mg | Potassium: 69mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.2mg
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