I got this recipe from a box of butter years ago and fell in love with it. I mean, I fell hard. I adore lemon on vegetables so of course adding even more delicious ingredients only makes it that much better. Seriously, I put lemon on just about anything that needs a little brightening or heightened flavor.
When I initially made this dish I intended to dive into the scallops (no pun intended) and explain how to choose them, cook them, etc. As I cooked and photographed the dish though I realized why I wanted to make this in the first place.
It’s all about this sauce. I had not made it in quite some time. It’s loaded with butter and heavy cream so it is not something I make on a regular basis. Using just a touch of it with seafood and vegetables is plenty to add some pizzazz to any dish.
This dish pairs some of my favorite things and I began to realize the true reason I love it so much. It is not just this sauce as much as the pairing of it with some of my other favorite ingredients. Just look at that asparagus. The bright green burst of spring beckons to be paired with fresh lemon. Those scallops? Their sweet and delicate flavor is brought out by the sophisticated flavor of the sauce. It is pure heaven.
It compliments most green vegetables and fish really well. I have also used it on pasta with shrimp to make an indulgent pasta meal.
Velvety Lemon Sauce
1/3 cup dry white wine
2 Tbsp. shallots, chopped finely
6 tsp. fresh lemon juice
1 Tbsp. flour
1 cup heavy whipping cream
½ cup butter, cut into chunks
- In a skillet combine wine, shallots and lemon juice.
- Cook over medium heat until mixture comes to a boil (5-8 minutes).
- Continue to gently boil until liquid is reduced and is almost gone.
- Reduce heat to medium-low and whisk in flour.
- Slowly whisk in heavy cream.
- While whisking, cook until mixture boils and thickens.
- Stir in butter until melted and season with salt and pepper to taste.
- Store leftovers in an airtight container in the fridge. Gently warm in a saucepan over medium-low heat.