Seared Scallops with Pear Cream Sauce

Seared Scallops with Pear Cream Sauce

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Modern Soul Food
Servings: 2 people

Ingredients

Pear Cream Sauce

  • 3 Tbsp Olive Oil
  • 2 Tbsp All Purpose Flour
  • 1 whole pear peeled, cored, and chopped
  • 2 Cups Almond Milk
  • Spices to taste:
  • Black Pepper
  • Sea Salt

Scallops

  • 8 fresh dry sea scallops
  • Kosher salt
  • 1 tablespoon canola oil

Instructions

Pear Cream Sauce

  • Blend almond milk and pear in blender until smooth.
  • Add the oil to a pot on the stove and heat it at medium to high heat.
  • As the oil heats, sift the flour and add to the pan stirring vigorously.
  • Fry the flour in the oil for around 3 minutes, stirring the whole time, don't allow it to get too hot, turn down your heat if it starts to stick at any point.
  • Add the almond milk and pear mixture.
  • Continue to stir and allow the sauce to gradually thicken. You will usually get to the right thickness after it has reached boiling point and boiled for a few minutes.
  • When you've reached the desired thickness (keep in mind that the sauce will continue to thicken as it cools), remove from the heat and add salt and pepper as well as any other spice you prefer.

Seared Scallops

  • Place scallops on a layer of paper towels and dry thoroughly.
  • Season with salt on all sides.
  • Heat oil in a large cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one to prevent excess steaming.
  • Cook scallops without moving them until well browned on first side, about 1 minute. Carefully flip scallops and cook until second side is browned, about 1 minute longer. Transfer scallops to a paper towel–lined plate to drain. Serve immediately with pear cream sauce.
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