Cooking Instructions

In a frying pan, melt butter and cook scallops until opaque. Remove from pan and set aside. Add half of lemon zest to pan. Deglaze with wine. Reduce by half. Add cream and stir well. Bring to a boil and simmer for 3 to 4 minutes. Add lemon juice and cook for 1 minute. Arrange pilaf in serving plates and place scallops on top. Garnish with remaining lemon zest and herbs. Spoon sauce on top.


Preparation: 5 minutes
Cooking: 20 minutes
Servings: 2

Ingredients

• 250 mL (1 cup) 15% cooking cream
• 15 mL (1 tbsp) butter
• 250 g (1/2 lb) fresh scallops
• 1/2 lemon, zest and juice
• 250 mL (1 cup) white wine
• To taste fresh herbs, chopped
• To taste rice and vegetable pilaf