Recipe

Seared Scallops With Citrus Ginger Beurre Blanc Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 2 months ago I was asked to do asian-french fusion for a party last year. Came up with this, with the help of Grouprecipes "IronChef". People have literally held up their plates and drank the sauce (myself included)! I hope you try it and enjoy it too... Prep:10m Cook:3m Servings:4	Luisascater
	citrus ginger beurre blanc scallops seared seafood butter cream

Does this look good? Yeah! / Nope

Fans

greekgirrr

elgab89

barbiemens

pamelanava

mjcmcook

angelinaw

kimberry

Ingredients

For Citrus-ginger Beurre Blanc recipe, please go to http://www.grouprecipes.com/846/citrus-ginger-beurre-blanc.html

12 wild sea scallops, seasoned with white pepper and kosher salt on each side (NOTE: before seasoning, pat each scallop dry very well with paper towels to remove as much moisture as possible---this will ensure a nice caramelized sear.

Clarified butter

orange zest, chives or daikon radish sprouts

Directions

Add enough clarified butter to just cover bottom of large non-stick skillet. Heat on high.

20 secs later when its smoking hot (literally), place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or you'll lower the pan temperature, causing the scallops to be steamed rather than seared.

Because of variation in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip.

One of the easiest things in the world to do is to overcook scallops, so be very careful here. The scallops should be removed from the pan and served while their centers are still slightly translucent (you can check this by viewing them from the side), because they'll continue to cook after you take them off the heat. They should still be quite springy if you press them with your thumb. If they are very firm or stiff, they're already overcooked.

Another important tip: Once you've placed the scallops in the pan, don't touch them! If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Be strong!

Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up!

Place scallops on serving platter, drizzle with Citrus Ginger Beurre Blanc, garnish with chives and fresh orange zest or daikon radish sprouts

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Comments

kimberry 1 year, 2 months ago said:
Yummy Thanks for the great recipe high 5 :)

pamelanava 1 year, 2 months ago said:
I cannot wait to try this! Sounds like a great end-of-summer dish to surprise my hubby with! Thank you for sharing! Got my 5!! Pamela

greekgirrrl 1 year, 2 months ago said:
Sounds great but may I have more than one please? :)

mjcmcook 1 year, 2 months ago said:
Hello...
This is a "5"FORK!!!!! Winner recipe...
Especially with the 'Beurre Blanc'...
"Heaven" on a Fork!...I Bookmarked both recipes!
~*~ mjcmcook ~*~

elgab89 1 year, 2 months ago said:
Yes, I agree with MJ. This recipe needs a gold medal! Beautiful!

luisascatering 1 year, 2 months ago said:
I haven't tried Turtle's version yet but I bet it would be a great sauce with this too!:
http://www.grouprecipes.com/62372/mango-beurre-blanc-sauce.html

ironchef 1 year, 1 month ago said:
Nice. I like the plating. Simple, clean, and elegant.

angelinaw 1 year, 1 month ago said:
Very nice..simple, classy, and the food does all of the talking for you. Bookmarked and can't wait to try! Five just isn't enough!

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Alterations

luisascatering 1 year, 2 months ago said:
Trader Joe's carries a couple decent Rieslings at affordable prices ($5.99 where I live) If you can't find a Riesling, I think you could substitute a Pinot Blanc or Pinot Gris instead for the scallops :-)

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