Pan Seared Atlantic Sea Scallops with White Wine and Scallion Cream Sauce


1 1/2 lbs Fresh Large Sea Scallops
2 Tbsp. Shallots, minced
1 tsp. Garlic, minced
1 Tbsp. Red Pepper, fine
1 Tbsp. Yellow Pepper, fine diced
2 Tbsp. Scallion, julienne
Oil as needed
1 Tbsp. Lemon Juice
1/4 cup Dry White Wine (Sauvignon Blanc)
1 1/2 cups Heavy Cream
1 Tbsp. Parsley, chopped
Salt and White Pepper to taste
1 oz Butter

Heat 1/4 cup of oil to the smoking point. Sear each side of the scallops until they are dark golden brown and 3/4 cooked. Remove from the pan and keep warm. Sauté the shallots, peppers and garlic until the shallots are opaque. Add the scallions, lemon juice and wine. Reduce for 1 min. Add the cream and bring to a boil and reduce until thick. Return the scallops to the pan. Season with salt and pepper, add parsley and stir. Finish by whipping in the butter and serve over linguini. Garnish with parsley and lemon zest and serve.