Scallops with Sauternes and Candied Carrots Recipe

Ingredients:

• 12 large scallops
• 1/2 cup Sauternes wine
• 4 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8-10 baby carrots
• 1/4 cup honey
• 1/4 cup water

Instructions:

1. Peel and slice the carrots lengthwise into quarters and set aside.
2. In a small saucepan, mix the honey and water together and heat until the honey is melted.
3. Add the carrots to the saucepan and cook in the honey mixture for about 10 minutes until the carrots are tender.
4. Remove the carrots from the heat and let them cool.
5. Pat the scallops dry with a paper towel and season them with salt and pepper.
6. In a large skillet, add the butter and olive oil and heat over medium-high heat until melted.
7. Add the scallops to the skillet and cook for 2-3 minutes on each side until they are golden brown and cooked through.
8. Remove the scallops from the skillet and set them aside.
9. Using the same skillet, add the Sauternes wine and cook over low heat until the wine has reduced by half.
10. Add the scallops back to the skillet and spoon the wine sauce over them.
11. Arrange the candied carrots on a plate and place the scallops on top.
12. Garnish with fresh herbs and serve hot.

Verdict:

This dish is a perfect balance of sweet and savory. The scallops are cooked to perfection and the Sauternes wine sauce pairs perfectly with the sweetness of the candied carrots. This is a great dish for a fancy dinner or special occasion.

Serving Suggestions:

Serve with a side of mashed potatoes or rice and a glass of white wine to complement the flavors of the dish.