Omaha Steakhouse-Inspired Seared Scallops with Truffle Butter Sauce
A symphony of flavors, where the bold spices of the American Midwest meet the delicate sweetness of the sea.
Ingredients:
Copycat Omaha Steak Seasoning
Image Source: bigoven.com
12 large sea scallops, cleaned and patted dry
2 tablespoons Omaha Steakhouse Seasoning
2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup heavy cream
1 tablespoon truffle oil
1 teaspoon fresh lemon juice
Salt and pepper to taste
Fresh parsley, for garnish
Preparation:
1. Prep the Scallops:
Season the scallops generously with Omaha Steakhouse Seasoning on both sides.
2. Sear the Scallops:
Heat a large skillet over medium-high heat.
Add olive oil and butter.
Once the butter is melted and sizzling, add the seasoned scallops.
Sear for 2-3 minutes per side, or until golden brown and cooked through.
3. Create the Truffle Butter Sauce:
In the same skillet, add the white wine and deglaze, scraping up any browned bits from the bottom.
Reduce the liquid by half.
Stir in the heavy cream and truffle oil.
Season with salt, pepper, and lemon juice.
Simmer for a few minutes, or until the sauce thickens.
4. Plate and Serve:
Place the seared scallops on a plate and drizzle with the truffle butter sauce.
Garnish with fresh parsley.
Total Time: 20-25 minutes
Serving Ideas:
Elegant dinner: Serve with truffle mashed potatoes and roasted asparagus.
Casual Night In: Pair with crusty bread to soak up the sauce.
Summer Feast: Enjoy with a side of grilled corn and a light summer salad.
A Fusion of Flavors
This dish is a testament to the power of culinary fusion. The bold, savory profile of Omaha Steakhouse Seasoning, a staple of American cuisine, is elevated by the delicate sweetness of sea scallops and the earthy richness of truffle oil, a delicacy from Italian cuisine. The result is a harmonious blend of flavors that is both comforting and sophisticated.
