Love is in the air on this edition of Texas Home Cooking. Executive Producer Jackie Delgado is back in the kitchen but this time she is whipping up a delicate seafood dish with scallops.  

 A.C. joined Jackie as her special Valentine’s Day guest and the two shared stories of date night traditions and cooking tips.

Ingredients:

1 lb Fresh Scallops, patted dry and abductor muscle removed

4 Tbsp Butter (1/2 Stick)

1 Shallot, minced

4 Cloves Garlic, minced

¼ cup parsley, diced

½ cup dry white wine

¼ heavy cream

Salt & Pepper

4 Sprigs Fresh Thyme

¼ tsp Crushed Red Pepper flakes

2 Tbsp Avocado Oil

Juice of ½ a lemon

First prepare the scallops by gently removing the abductor muscle, a small rectangular tag of tissue on the side of the scallop. Place the scallops on a plate lined with paper towels. Bring to room temperature, about 15 minutes, and pat dry to absorb any moisture.

Heat a large skillet to medium-high heat and add avocado oil.

Right before placing scallops in skillet, lightly season with salt & pepper. Once skillet is hot, add scallops and let sear for 2-3 minutes so that a nice crust forms. Flip scallops and continue to sear for another 2-3 minutes. While searing adding fresh thyme and 1 Tbsp butter. Baste the scallops as they cook.

Once cooked, remove scallops from the skillet and set aside.

To make the sauce, use the same heated skillet and bring heat down to medium. Add remaining 3 Tbsp butter, shallot, garlic, crushed red pepper and parsley. Cook for 3-4 more minutes. Deglaze the pan with white wine and let simmer for 3 to 5 minutes so the liquid reduces. Stir in heavy cream, lemon juice and season to taste. Continue to simmer for 2-3 minutes so that the flavors combine.

Remove skillet from heat and drizzle sauce on scallops. Serve as is or with pasta, rice or veggies. Enjoy!