An Elegant Start to a Dinner Party for the 4th Day of Christmas #SundayFunday

Pan-seared scallops in a delicious lobster based sauce.  Beautiful to serve, Delicious to eat, and the Perfect start to a dinner party.

The Sunday Funday Bloggers are sharing New Year's Eve Nibbles today.....

Camilla of Culinary Cam is hosting this week and invited us to join her in sharing nibbles for the New Year.  I think each of us has a different idea of how to ring in the New Year and that idea can change from year to year.  Some years it might mean popcorn, sparkling wine, and a movie.  Some years it might mean wings, beer, and board games.  Perhaps you like to celebrate by going out with friends.  Sometimes you want an elegant dinner party to ring in the New Year.  

However you celebrate this year, you will find a nibble that suits your fancy......

• An Elegant Start to a Dinner Party for the 4th Day of Christmas by A Day in the Life on the Farm
• Boiled Egg Sandwiches by Sneha's Recipe
• Cranberry Brie Bites by Mayuri's Jikoni
• Fried Cheesy Pickles by Amy's Cooking Adventures
• From Cheesy to Chocolatey - Using My Caquelon All Evening Long by Culinary Cam
• Mushroom Duxelle on Toast by Sid's Sea Palm Cooking
• Scotch Quail Eggs by  Food Lust People Love

This elegant Amuse Bouche is certain to amuse the mouths of your family and friends just as the name says.  A perfect way to ring in the New Year.

Appetizers, First Course, Seafood, Scallop, Creamy

Appetizers, First Course

French

Yield: 8 First Course Servings

Author: Wendy Klik

Seared Scallop in Lobster Creme

Pan-seared scallops in a delicious lobster based sauce. Beautiful to serve, Delicious to eat, and the Perfect start to a dinner party.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 3/4 t. Better than Bouillon Lobster Base
• 2 T. butter
• 1 T. flour
• 1 c. light cream
• dash of white pepper
• 1/2 t. freshly grated nutmeg
• 8 scallops, patted dry, side muscle removed
• salt and pepper, to taste
• 1-2 T. olive oil

Instructions

1. Melt the butter and lobster base in a small saucepan over medium heat. Sprinkle with flour and cook for a minute, stirring.
2. Gradually whisk in the cream, stirring until smooth and thickened slightly. Season with the white pepper and nutmeg. Keep warm while you sear the scallops.
3. Heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet. When the oil is hot but not smoking, add the scallops to the pan, in batches if necessary, and cook without moving for about 2 minutes, until golden brown.
4. Flip and cook for another couple of minutes until the bottom is seared and the scallop is opaque.
5. Check your sauce and add additional cream, if necessary. Place 1-2 Tablespoons of sauce into an appetizer bowl and top with a scallop. Serve immediately.

Notes

Recipe found at Better than Bouillon website

Nutrition Facts

Calories

152

Fat (grams)

15 g

Sat. Fat (grams)

8 g

Carbs (grams)

2 g

Fiber (grams)

0 g

Net carbs

2 g

Sugar (grams)

0 g

Protein (grams)

3 g

Sodium (milligrams)

121 mg

Cholesterol (grams)

46 mg

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Sweet and Spicy Scallops

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