Seared Scallops with Lobster Brandy Sauce
2 sticks unsalted butter
1 tablespoon chopped garlic
1/2 yellow onion, diced
1 cup all-purpose flour
1/2 bottle white wine
8 cups heavy cream
4 cups lobster stock
3 ounces brandy
Hot sauce
Salt and freshly ground pepper  
1 tablespoon vegetable/olive oil blend
1 teaspoon sea salt
6 day-boat scallops, 10/20 count
Truffle oil, for drizzling
Serving suggestions:  cooked rice or potatoes and cooked vegetables
Instructions:
For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.
