Ingredients with Measurements:
- 1 lb fresh sea scallops
- 1/4 cup unsalted butter
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 shallot, minced
- 1/4 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large skillet
- Whisk
- Small saucepan
Step-by-step instructions:
1. Rinse the scallops and pat them dry with paper towels. Season them with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the scallops and sear them for 2-3 minutes on each side, until they are golden brown and cooked through. Remove them from the skillet and set them aside.
3. In a small saucepan, melt the butter over medium heat. Add the minced shallot and cook for 1-2 minutes, until it is translucent.
4. Add the white wine and white wine vinegar to the saucepan and whisk to combine. Bring the mixture to a simmer and cook for 5-7 minutes, until it has reduced by half.
5. Add the heavy cream to the saucepan and whisk to combine. Cook for another 2-3 minutes, until the sauce has thickened slightly.
6. Season the beurre blanc with salt and pepper to taste.
7. Serve the scallops with the beurre blanc spooned over the top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for searing the scallops
Medium heat for making the beurre blanc
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 3g
Protein: 21g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- White wine vinegar can be substituted with lemon juice.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped herbs, such as parsley or chives, to the beurre blanc for extra flavor.
- Serve the scallops over a bed of cooked spinach or mixed greens for a lighter meal.
- Use a different type of seafood, such as shrimp or lobster, instead of scallops.
Tips and tricks:
- Make sure the scallops are completely dry before searing them to ensure a nice golden crust.
- Don't overcook the scallops, as they can become tough and rubbery.
- Use a nonstick skillet if you have one to prevent the scallops from sticking.
Storage instructions:
Leftover scallops and beurre blanc can be stored in separate airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the scallops in a skillet over medium heat until they are warmed through. Reheat the beurre blanc in a small saucepan over low heat, whisking constantly, until it is warmed through and smooth.
Presentation ideas:
Arrange the scallops on a platter and spoon the beurre blanc over the top. Garnish with chopped herbs, if desired.
Garnishes:
Chopped herbs, such as parsley or chives
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Mixed greens salad
- Garlic mashed potatoes
Troubleshooting advice:
- If the beurre blanc is too thick, add a splash of white wine or chicken broth to thin it out.
- If the scallops are sticking to the skillet, make sure it is hot enough before adding them.
Food safety advice:
- Make sure the scallops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover scallops and beurre blanc in the refrigerator within 2 hours of cooking.
Food history:
Beurre blanc is a classic French sauce made with butter and white wine vinegar. It is often served with seafood dishes, such as scallops and fish.
Flavor profiles:
The seared scallops have a sweet and delicate flavor, while the beurre blanc is rich and tangy.
Serving suggestions:
Serve the seared scallops with beurre blanc as a main course for a special occasion or dinner party.
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Region: French