Giovanni's: Scallops With Sherry and Cream Giovanni's on the Hill's scallops in cream sauce started off with fresh plump scallops. The stock was house made from fish heads, tails and scraps, simmered with onion, celery, carrots and potato for two hours, then reduced and clarified. The scallops were gently poached in butter, cream and sherry until the edges turned golden and slightly crisp and the cream turned a gentle caramel color.
Scallops With Sherry and Cream Source: St. Louis Post-Dispatch, April 7, 2015 Yield: 1 serving Ingredients
Preparation Lightly dredge scallops in flour. Heat a large saute skillet until very hot. Add 4 tablespoons butter. Once it sizzles, add scallops and cook gently on both sides, about a minute per side, using a tablespoon to continuously drizzle hot butter over the scallops and a table fork to turn scallops. Add onion and cook for about 2 minutes, turning scallops occasionally. Move scallops to the side, add mushrooms and let cook for 1 to 2 minutes, just until beginning to soften. Stir in fish stock. Move scallops back to the center, season with a touch of salt and pepper. Let sauce simmer until it turns thick and creamy; continue to turn scallops. Add sherry (caution, it may flare as alcohol burns off) and simmer, continue to turn scallops. Dredge 1 tablespoon butter in flour, stir it into the sauce. Add cream and simmer for 3 minutes, continue to turn scallops. To serve Giovanni's-style, arrange scallops on a plate, surround with mushrooms and sauce. Sprinkle with parsley. Copyright ©
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