Cafe Pacific's BBQ Spice Atlantic Sea Scallops
olive oil as needed
12 sea scallops, u-10 dry packed
1/2 cup blackening spice
4 ounces blue cheese
8 ounces lemon butter (recipe below)
Heat oil in a large sauté pan over medium high heat. Season both sides of the scallops with the blackening spice. Place the scallops into the sauté pan and sear on the first side for 2 to 3 minutes. Turn the scallops carefully with tongs and continue to sear for 2 to 3 minutes on the second side. Place scallops onto warm serving plates (three scallops per plate). Garnish with the blue cheese and lemon butter.
2 teaspoons black peppercorns
1 bay leaf
juice of 1 lemon
1/4 cup white wine
1/2 cup cream
16 ounces butter
salt to taste
Place first five ingredients into a small saucepan. Bring to a simmer and reduce until wine is nearly dry; be careful not to burn the ingredients. Add the cream and reduce by half or until thick. Turn down the heat and whisk in the butter. Do not let it boil. When all the butter is incorporated, strain the sauce and season with salt and pepper.