This recipe comes from Karen Meyers Haver, Executive Director at the Berks Art Council. She and her husband prepare this dish for special occasions, romantic dinners included. It was featured in the winter issue of the Berks County Women 2 Women magazine. I made minor adjustments to reduce the amount of butter and cut out the heavy cream without compromising flavor.
Is there a more perfect way to celebrate Valentine’s Day than with this dish and the arts?
- 2 teaspoons extra virgin olive oil, CA Olive Ranch
- 1 shallot, diced
- 1 cup chicken or vegetable stock
- 2 tablespoons non-fat Greek yogurt
- salt and freshly ground pepper, to taste
- 8 sea scallops, rinsed and dried
- 1 tablespoon clarified butter, I prefer Simply Ghee
- ½ cup champagne or sparkling wine
- squeeze of lemon juice
- 2 teaspoons diced chives
- Karen said the secret to a golden crust on the scallops is being sure they are dry and the pan is hot.
- In a small skillet sauté the shallot and olive oil on medium low heat until soft, about 3 minutes.
- Add the stock and bring to a boil. Cook over medium high heat until reduced by almost a half.
- Pour the liquid into a cup and whisk in the yogurt.
- Season with salt and pepper to taste.
Prepare the scallops
- In a sauté pan heat the clarified butter over high heat and add the scallops. Be sure the scallops are not crowded/touching each other. Cook for 2-3 minutes on each side, until golden.
- Remove the scallops to prepare the sauce. Reduce the heat to medium whisking in the champagne until it reduces. Whisk in the reserved shallot sauce and add the scallops. Add a squeeze of lemon juice, to taste. Top with diced chives and serve immediately.
- Serve on a bed of black rice or root vegetable puree.