Lemon-Vodka Glaze
enough for 4 servings
1 medium shallot, minced
2 teaspoons fennel seeds
1/2 cup vodka
2 strips lemon peel, about 2 inches long
1 tablespoon lemon juice
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh parsley leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Shrimp or Scallops. Without discarding fat, set skillet over low heat. Add shallot and fennel seeds, sauté until shallots are softened slightly, about 30 seconds. Increase heat to high, remove pan from heat, add vodka, lemon peel, and lemon juice. Return pan to heat, scraping pan bottom with wooden spoon to loosen brown bits. Boil until sauce liquid is reduced to 3 tablespoons, 3 to 4 minutes. Add any accumulated seafood juices and reduce sauce again to 3 tablespoons, about 1 minute more. Remove pan from heat and swirl in butter until it melts and thickens sauce. Remove lemon peel, add parsley, and season with salt and pepper to taste. Add shrimp or scallops to sauce, toss, and serve immediately.