Sea Scallops With Late Harvest Riesling-watercress Sauce (signature)

From Professional Chef Erika G. Cenci's "A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally". More wonderful flavors, from the Chef owned "A Touch of Europe B&B - Fine Dining Establishment.

8 large sea scallops, rinsed and patted dry with paper towel
1-2 teaspoons fine sea salt
1-2 teaspoons melange peppercorns, freshly ground

1 teaspoon unsalted butter
2 teaspoons olive oil
1/4 cup Late Harvest Riesling wine
1 1/4 cups whipping cream
Fine sea salt
Melange peppercorns, freshly ground
1/2 cup watercress leaves, chopped

Sprinkle scallops lightly with salt and pepper on both sides. In a large non-stick skillet, heat butter and oil over medium-high heat. When hot, add scallops and cook on one side for 1-2 minutes. Turn and cook 1-2 minutes more. Transfer scallops to a warm platter, cover with foil to keep warm. Add cream to hot skillet, stirring constantly, cook over medium heat 1-minute, stir in wine and cook 1-more minute. Turn off heat, season with salt and pepper, stir in watercress. Arrange scallops on warmed serving plates and spoon sauce around them, or spoon sauce on plates and arrange scallops on top of sauce, and serve with toasted French bread slices and a well-chilled glass of Dry Riesling wine. Enjoy!

Recipe Summary:
Yield: Serves: 4
Prep Time: 5-10 minutes
Cook Time: 5 minutes or less
Rating: 5 of 5 stars

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Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns