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Lemon-Cream Sauce
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Description
Over seared scallops. With artichokes. On pasta. From a spoon, straight out of the fridge at 2 in the morning. Don’t judge me.
Ingredients
- 4 Tablespoons Unsalted Butter
- 2 Tablespoons All-purpose Flour
- 2 cloves Garlic, Peeled And Crushed Through A Garlic Press
- 2 Tablespoons Lemon Zest
- 1 pint Heavy Cream
- 1 Tablespoon Fresh Chives Or Parsley, Minced (optional)
Preparation
In a shallow pan, heat butter over medium-low heat. Add flour and whisk together; don’t brown. Add garlic and lemon zest and whisk until fragrant, about 1 minute. Pour in the heavy cream, increase heat to medium, and whisk constantly until mixture comes to a bare simmer, just a few bubbles. DON’T BOIL! It will curdle and you will cry.
Taste and correct seasoning with salt and pepper, if needed, and stir in chives or parsley, if using.
Serve hot over pasta, with a little parmesan cheese, or as a dip for steamed artichokes, or over seared sea scallops, or whatever you like.
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