Instructions
- Pat the Scallops dry with paper towels.
- Melt 4 tablespoons of Butter from the Sauce group in a large skillet over medium-high heat.
- Sear the Scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of Butter from the Sauce group.
- Whisk in the All-Purpose Flour from the Sauce group and cook for 1-2 minutes, creating a roux.
- Gradually whisk in the Whole Milk from the Sauce group, ensuring no lumps form.
- Bring to a simmer, then stir in the Dry Sherry, Heavy Cream, Nutmeg, White Pepper, and Salt from the Sauce group.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Stir in the Lemon Juice from the Sauce group.
- Return the Scallops to the skillet and coat with the sauce.
- Garnish with Chives from the Garnish group and serve immediately.
