January 2, 2014
The best thing about caramelizing proteins is the delicious pan sauce you can make with all the sweet, crunchy bits left on the bottom of the pan! Just add a little liquid, some alcohol and a smattering of fresh herbs, like in this recipe for caramelized scallops with white wine sauce from Confections of a Foodie Bride.
Caramelized Scallops with White Wine
Ingredients:
12 large scallops
Pinch of kosher salt
Freshly cracked black pepper
4 Tbsp clarified butter
3-4 Tbsp white sugar
1/2 cup dry white wine
1 lemon, zested and squeezed
1 Tbsp parsley, finely chopped
8 chives, chopped
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