Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream

Ingredients

Sauce

• 2 tablespoons vegetable oil
• 1/2 teaspoon fresh minced garlic
• 1 tablespoon shallot, roasted and diced
• 2 cups heavy cream
• 1/2 cup lobster stock
• 6 ounces brie round, with rind
• 1 tablespoon tomato paste
• 2 red peppers, roasted
• 1 tablespoon fresh thyme, chopped
• salt and pepper

Scallops

• 1/4 cup olive oil
• 20 jumbo deep sea scallops (diver scallops)
• 1/2 cup flour
• 1/4 cup sambuca romana

Directions

1. 1

   Sauce:

2. 2

   Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.

3. 3

   Scallops:.

4. 4

   Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.