Pan-Seared Scallops with a Saffron Lemon Sauce
3 Lbs of large scallops
1 1/2 cups of a dry white wine
1 cup goat milk
1 cup greek yogurt
2 cloves of garlic, crushed
1/4 cup of minced Shallots
2 tablespoons of unsalted butter
2 tablespoons of Olive oil
1/2 teaspoon of turmeric
1/2 teaspoon of saffron threads
Salt and Pepper to taste
Let's start with the sauce first, the searing of the scallops go pretty quickly.
Using a veggie peeler, remove about 10 thin strips of the lemon peel, do not go down too far, you just want the yellow part, not the white "Pith" part. Then halve and squeeze the lemon of its juice.
In a small saucepan combine the wine, shallots, garlic and lemon peel, bring to a boil, then reduce heat and simmer until reduced to about 1/2 a cup. Add saffron, and simmer for another 1 to 2 minutes until the sauce starts to tint from the saffron. Now add the milk, yogurt, and the turmeric, bring to a boil, reduce heat and simmer until reduced to about 1 to 1 1/4 cups. Remove from heat, strain sauce to remove the solids and return to saucepan, whisk in 1 1/2 tablespoons of the fresh lemon juice, taste and season accordingly, cover saucepan and set aside.
Preheat Oven to 400 degrees, place parchment on a rimmed baking sheet.
Pat scallops with a paper towel to dry, season scallops.
Place a large skillet over medium-high heat, add the skillet 1 tablespoon of butter and olive oil, using a wooden spoon to mix, once the mixture is starting to simmer, working in batches, sear scallops about 1 minute on each side, transfers to the baking sheet and repeat with remain scallops. Add butter and olive oil as needed.
Place baking sheet in the oven and bake for about 3 minutes, until just opaque in the center.
Spread sauce on plates, and divide the scallops amongst the plates and place the remaining sauce in a sauceboat in case anyone wants wore sauce - I like to serve this with lemon grilled asparagus or roasted cauliflower in a chili aioli - Garnish with some Roe