scallops with raspberry sauce and basil
Yummy scallops
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 12 large sea scallops patted dry
- salt
- 1/4 cup olive oil
- fresh raspberries
- FOR THE SAUCE
- 2 tablespoons raspberry vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon dijon mustard
- 4 teaspoons creme fraiche
- dash of white pepper
- fresh basil leaves
How To Make scallops with raspberry sauce and basil
-
Step 1First make the sauce. Add together the raspberry vinegar, salt, and sugar until dissolved. Stir in the mustard and creme fraiche. Add the white pepper and set aside.
-
Step 2Season the scallops with salt.. Add the olive oil to a non stick pan. Get the oil hot and sear the scallops about 4 minutes per side.
-
Step 3Wash the raspberries. Plate the sauce on a plate. lay the seared scallops on top and garnish with the raspberries and basil.
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