Seared Scallops w Orange Beurre Blanc
From ashleythm 15 years ago
- 10 minutes to make
- Serves 1
I love Scallops. I love Beurre Blance even more.
Ingredients
- For the Scallops: 3 U-10 sea scallops, cleaned shopping list
- Kosher salt and black pepper, as needed shopping list
- neutral oil, as needed shopping list
- For the orange Beurre Blanc: 1 fl. oz. white wine shopping list
- 2 oz. orange juice shopping list
- 1 shallot, minced shopping list
- 6 oz. butter, cubed, kept cold shopping list
- 1/2 fl. oz. cream shopping list
- lemon juice, as needed shopping list
How to make it
- For the Scallops; rinse under cold water, and pat dry, and season with kosher salt and black pepper
- Heat enough oil to lightly coat the bottom of a saute over high heat
- Once the oil is hot add the scallops
- Cook the scallops on the first side until golden brown without disturbing. The should release from the pan easily when they are properly seared
- Turn them over and cook them on the other side until golden brown, the scallops should not be cooked over medium rare.
- For the Orange Burre Blanc; heat a saute pan and add the wine orange juice minced shallot and cream and bring to a simmer, reduce au sec
- On the lowest heat. swirl a few cubes of butter into the sauce until it is fully incorporated. The butter needs to be kept in constant motion so that the emulsion does not destabilize.
- Continue to add cubes of butter, a few at a time, whisking the mixture frequently.
- Add Kosher salt as needed and a squeeze of lemon juice, strain, and hold until you are ready to plate.
- To plate the dish, start with the Orange Burre Blance, and place the scallops on top. Garnish with Chive
People Who Like This Dish 4
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