An elegant and actually quite easy preparation from Emeril Legasse. The sauce has cream, but lemon used in the scallops lightens the flavor considerably. (Half and Half would probably work just as well as the cream if you want to lighten it calorie wise as well.)
Mr TBTAM prepared this last week – it was so good,we used the leftover sauce, seared a few more scallops the following night and had it again. The sauce can be made a bit ahead, making it an easy dish to serve company.
We had it with Farro and brussels sprouts. Made for a real pretty plate. Recipe here.