There is something incredibly gratifying about being able to recreate something you had in a restaurant. When I was down at the Sanderling Inn I had a pan seared silky snapper with a chardonnay sauce. Tonight I did pan seared scallops and decided to try my hand at the chardonnay sauce – and damned if it didn’t come out just right.
Dredged the scallops in some pan searing flour and seared them in butter (I’ve done it w/oil, too, but I just like them so much better with butter) and set them aside. Added some chardonnay to the pan and some more butter and a couple little shakes of the flour to thicken it up a tad and added a few shakes of Worchestershire sauce and a crank of sea salt and pepper and brought it to a bubble and put the scallops back in for another minute or so and that was that. Not exactly complicated by any means, but just perfect.
No pics, cause I was too hungry. :)