Creamy Lemon-Herb Scallops

Name: Creamy Lemon-Herb Scallops with Flatbread Crackers
Yield: 2 servings
Ingredients: 2 Bread; 1 unit Shallot; 1/4 oz Parsley; 1 Lemon; 8 oz Scallops; 1 unit Chicken Stock Concentrate; 2 tbsp Crème Fraîche; Salt; Black Pepper; 2 tbsp Olive Oil; 4 tbsp Butter

with Flatbread Crackers

By Recipe0 System

For this festive, romantic meal in for two—no reservations required!—you’ll master the art of the perfect sear, cooking scallops in a hot pan until they form a beautifully caramelized, golden crust. Serve the scallops over a savory shallot-lemon-herb pan sauce made luscious with a swirl each of crème fraîche and butter. On the side are perfectly crispy toasted flatbreads ideal for scooping up that extra sauce—go ahead and get in there, you won’t want to leave any behind

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Bread
1 unit Shallot
1/4 oz Parsley
1 Lemon
8 oz Scallops
1 unit Chicken Stock Concentrate
2 tbsp Crème Fraîche
Salt
Black Pepper
2 tbsp Olive Oil
4 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry produce. Quarter flatbreads, then cut each piece into four squares. TIP: Stack pieces on top of each other to speed up the cutting process. In a large bowl, toss flatbread squares with 2 TBSP olive oil; season with salt and pepper. Arrange on a baking sheet; toast on top rack until browned, 8-10 minutes. Let cool completely (the crackers will crisp up as they cool).
2

Meanwhile, halve, peel, and mince shallot. Finely chop parsley. Zest and quarter lemon. Pat scallops* dry with paper towels and season all over with salt and pepper. Melt 4 TBSP butter in a medium, preferably nonstick, pan over medium heat. Add scallops and cook until opaque and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Tent with foil to keep warm. Do not wipe out pan.
3

Return pan used for scallops over medium-high heat. Add shallot; cook, stirring occasionally, until softened, 3-4 minutes. Add stock concentrate, half the parsley, ¼ cup water, and juice from 2 lemon wedges. Cook, stirring, until sauce has reduced slightly, 30-60 seconds. Remove pan from heat. Whisk in crème fraîche until evenly combined.
4

Transfer creamy lemon-herb sauce to a shallow bowl. Top sauce with seared scallops. Garnish with lemon zest and remaining parsley. Serve with flatbread crackers and remaining lemon wedges on the side.

Scallops are fully cooked when internal temperature reaches 145°.

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