Beurre Blanc Scallops
- Total time
- 30 min
- Serves
- 2
- Cuisine
- French
Ingredients
- 8 U-10 Sea Scallops (that’s a weight measure, usually 10 scallops per lb.)
- 2 shallots (minced.)
- 1 Fresno pepper (minced.)
- 1/2 cup dry white wine (plus 2 tbsp)
- 2 tbsp white vinegar
- 1 large leek (cleaned and cut into matchsticks.)
- 1/2-1 tsp saffron
- 7 tbsp unsalted butter
- 1 tsp honey
- 1.5 tsp miso
- Chives (to taste)
- Olive oil
- Salt and pepper (to taste)
Steps
- 1
First, add the leeks to a cold saucepan and coat in olive oil. Turn heat on to high for 1 minute, lower to medium low and fry until golden. About 4-5 minutes. Then, place over a paper towel.
- 2
Secondly, remove the foot of the scallop and pat dry. Then, take your blow dryer to the room temperature scallops on cool, dry for 2 minutes per side.
- 3
Then, preheat your pan for a couple minutes on high, add in the leek olive oil, add in your scallops, giving them a little shake immediately so they won’t stick. Don’t overcrowd the pan. Then, sear on high for 4 minutes. Flip them, lower the heat to medium and sear 1 minute. Remove from heat.
- 4
On that same pan, lower heat to medium and add the shallots, Fresno pepper, the vinegar and the white wine. Then, cook for 2 minutes, add in saffron and honey, reduce by 1/3. Turn heat off and add in the butter and miso. Then, emulsify.
- 5
Lastly, serve scallops with the sauce, fried leeks and chives.
Source: foodmymuse.com·Own this recipe or photo? Request removal