Seared Scallops with Beurre Blanc Sauce

When I go scuba diving I always CRAVE seafood. Luckily, I picked up these beautiful scallops at the farmers market.Now I am a firm believer that seafood should NEVER be overly sauced or flavored. Seafood has such wonderful flavor that what ever you choose to add to it should complement it NOT overpower it.

It just so happens that I learned that same lesson in my sauce course last week. Sauces should never be poured all over your food like gravy. They are there to accent and boost the flavor of the food not cover it up.

I think the BEST flavor boost to seafood is BUTTER and I just learned a doozie of a butter sauce, Beurre Blanc.  I also added some pasta which soaks up the buttery goodness. Since scallops cook very quickly, I cook my pasta, beurre blanc and scallops at the same time which allows me to serve my whole dish hot. For clarity, I  explain the beurre blanc and the scallops separately, but note the timing of each.

Start the beurre blanc by reducing 1 shallot in 1/2 cup of white wine.To get the right thickness and consistency of the sauce, you want to reduce the wine in half until there is less than a quarter cup of liquid left.

While the wine is reducing, prep the scallops by rinsing them thoroughly and patting them dry. Season with salt on both sides. Heat clarified butter and oil in a large pan to caramelize the scallops. Full instructions on prepping scallops are below. While the wine is reducing, place the scallops in the pan and let them cook on the first side.

When the wine reduces, add 2 tablespoons of heavy cream and whisk together until it thickens. At this time flip over the scallops to finish cooking and drain the pasta. Remove the scallops from the heat and plate with the pasta. When the shallots, cream and reduced wine are sauce consistency, remove from heat and melt 4 tablespoons of butter into the sauce pan while whisking. Add salt and pepper to taste. Strain using a mesh strainer or cheese cloth. Serve over the scallops and pasta immediately.

Now back to the star of our show…BE VERY CAREFUL scallops can be over cooked VERY easily. You want them to melt in your mouth but if you let them go a minute too long they get tough and rubbery which is always unpleasant.

To get the perfect caramelized sear, heat a sauté pan on high, add 1 tablespoon of oil and 1 tablespoon of clarified butter. To get clarified butter, melt it and remove the white milk solids that float on the surface. These white milk solids cause the butter to burn, if removed, you can heat the butter to a higher temperature and you need to get this pan HOT. The pan should be lightly smoking.

Place the scallops in the pan and DON’T MOVE THEM. They need to stick in one place for the crusty caramelization to do it’s thing. The time depends on how large the scallops are, but for these jumbo sized give it about 4 minutes. Take a little peek to check you have a nice caramelization and you’ll flip over these beauties…Give them another 4 minutes and if you poke them with your tongs, they should bounce back. They should still be slightly translucent in the middle. If they are firm, you already overcooked them… sorry, I warned you. Plate with the pasta and beurre blanc.The beurre blanc is a thick and creamy savory sauce but there is no hiding that BUTTER. It melts in your mouth and the amped up flavor hits you like POW! IT IS SO GOOD. Probably one of my favorite sauces of all time. Seared Scallops With Beurre Blanc

Serving size: 4 adults (can easily split in half)

1 box of pasta or other side of your choice

2 lbs Jumbo Scallops

1 Shallot

1/2 cup of white wine

2 tablespoons of heavy cream

4 tablespoons of butter + 1 more for searing scallops

Salt + Pepper to taste

Start by reducing 1 medium shallot in 1/2 cup of wine. To get the right thickness and consistency of the sauce, you want to reduce the wine in half until there is less than a quarter cup of liquid left. While the wine is reducing, prep the scallops by rinsing them thoroughly and patting them dry. Season with salt on both sides. Heat clarified butter and oil in a large pan to caramelize the scallops. To get the meal perfectly timed, work on both the scallops and the sauce at the same time. While the wine is reducing place my scallops in the pan and let them cook on the first side.

BE VERY CAREFUL scallops can be over cooked VERY easily. To get the perfect caramelized sear, heat on high, 1 tablespoon of oil and 1 tablespoon of clarified butter. To get clarified butter, melt it and remove the white milk solids that float on the surface. These white milk solids cause the butter to burn, if removed, you can heat the butter to a higher temperature and you need to get this pan HOT. The pan should be lightly smoking.

Place the scallops in the pan and DON’T MOVE THEM. They need to stick in one place for the crusty caramelization to do it’s thing. The time depends on how large the scallops are, but for these jumbo sized give it about 4 minutes.

When the wine is reduced, add 2 tablespoons of heavy cream and whisk together until it thickens. Flip over my scallops to finish cooking and drain my pasta once al dente. When the shallots, cream and reduced wine are sauce consistency, remove from heat and melt 4 tablespoons of butter into the sauce pan while whisking. Strain the sauce in a fine mesh strainer or with a cheese cloth. Spoon the sauce on the plate, remove the scallops from the heat and place on top of the beurre blanc with the pasta. Drizzle more beurre blanc over the scallops and pasta. Serve hot. Enjoy!

One response to “Seared Scallops with Beurre Blanc Sauce

  1. Pingback: Scuba Diving Channel Islands | Small Taste Of Adventure·

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