SEARED SCALLOPS WITH HOT SAUCE BEURRE BLANC
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce. The scallops need to be dry, a term that refers to how they are processed. It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron. Patience and a smoking hot pan are key. Really get a good sear on the scallop before you flip it. The salsa provides a way to use the feathery tops of a fennel bulb, but tarragon or other herbs can be substituted.
Provided by Kim Severson
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.
- Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with kosher salt and a small grind of black pepper.
- Heat oil in a good-quality, nonstick frying pan over medium-high heat. When oil is very hot and begins to shimmer and release a slight amount of smoke, place scallops in the pan in a single layer and reduce heat to medium. (Depending on the size of the pan, scallops may have to be cooked in two batches.) Let cook undisturbed for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
- Turn heat back to medium-high and add wine, lemon juice and hot sauce, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce becomes emulsified and glossy. Stir in any juices from the scallops, then remove from heat.
- To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 30 grams, Sodium 832 milligrams, Sugar 4 grams, TransFat 2 grams
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
SEARED SCALLOPS WITH FENNEL
Make and share this Seared Scallops With Fennel recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
- Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
- Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
- Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
- Return scallops, browned side up, and cook through, 2 to 3 minutes.
- Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
- Sprinkle scallops with reserved fennel fronds and serve with baguette slices.
Nutrition Facts : Calories 615.7, Fat 15.4, SaturatedFat 2.5, Cholesterol 14.4, Sodium 1134.2, Carbohydrate 91.1, Fiber 6.5, Sugar 8.6, Protein 24.4
PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE
Make and share this Pan-Seared Scallops With Beurre Blanc Sauce recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
- Add cream; reduce heat to low.
- Add butter, 1 piece at a time, whisking until just melted before adding more.
- Strain sauce, pressing on solids to extract as much liquid as possible.
- Return sauce to pan.
- Season with salt and white pepper.
- Place pan in skillet of warm water.
- Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
- Heat oil in large nonstick skillet over medium-high heat.
- Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
- Divide scallops among plates.
- Top with sauce and chives.
- Makes 6 first-course or 4 main-course servings.
Nutrition Facts : Calories 474.2, Fat 39.1, SaturatedFat 21.1, Cholesterol 120.7, Sodium 566.7, Carbohydrate 12.5, Fiber 0.2, Sugar 0.1, Protein 18.7
PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE BLANC
Steps:
- For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
- Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate.
- For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.
- Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.
PAN SEARED SCALLOPS AND FENNEL WITH MANGO BEURRE BLANC
Steps:
- For the Scallops: Bring oil and clarified butter to to smoking point in a stainless steel saute pan. Pat scallops dry and season with salt and pepper. Add scallop to pan and sear each side. (Don't let high sizzle sound scare you!) For fennel: Quarter bulb and remove core. Thinly slice with a mandoline then saute with butter and season to taste with salt and pepper. For Mango Buerre Blanc: Add shallots to hot stainless steel pan until aromatic. Deglaze with vinegar and add mango nectar. Strain and discard shallot then whisk cubes of room temp butter until sauce is nappe. Be careful not to heat too high to prevent breaking. Season with salt to counteract sweet. To plate, spoon fennel on top plate and place scallop on top. Spoon tiny amount of sauce on scallop and spoon around in abstract patter. Garnish with chives in x pattern against scallop.
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