Scallops with Sorrel Cream Sauce

Name: Scallops with Sorrel Cream Sauce
Ingredients: 1 cup clam juice; 2 tablespoons minced shallot; ½ cup dry white wine; 8 ounces crème fraîche (at room temperature); 4 tablespoons unsalted butter (cut into small chunks); 2 ounces fresh sorrel leaves (about 2 cups packed), washed, stemmed, and large leaves torn into two or three pieces; sea salt (to taste); ground white pepper (to taste); canola oil (or other high smoke point, mild flavored oil); 8 large room temperature sea scallops (about 1 pound, rinsed and throughly dried); lemon wedges (as needed)

www.sippitysup.com

View full recipe on www.sippitysup.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.

Share this recipe:

Cooking tools:

Fine-mesh sieve
Saucepan
Skillet
Stove
Spoon
Measuring cup
Measuring spoon
Plate

Ingredients

1 cup clam juice
2 tablespoons minced shallot
½ cup dry white wine
8 ounces crème fraîche (at room temperature)
4 tablespoons unsalted butter (cut into small chunks)
2 ounces fresh sorrel leaves (about 2 cups packed), washed, stemmed, and large leaves torn into two or three pieces
sea salt (to taste)
ground white pepper (to taste)
canola oil (or other high smoke point, mild flavored oil)
8 large room temperature sea scallops (about 1 pound, rinsed and throughly dried)
lemon wedges (as needed)