Get: - 1 lb fresh sea scallops (~1")
- 2 tbsp cream
- 0.5c butter, cold, cut in chunks
- 1c white wine
- 0.25c lemon juice (squeeze!)
- salt, pepper
- 2 shallots, minced
Scallops prep (butter coat): - melt 1tbsp of butter onto a plate
- add lemon
- rinse scallops, pat dry
- coat scallops in butter
- add salt, pepper, lemon
- let stand until ready to sear
Scallops prep (wine marinade, which was perfectly fine on the grill): - rinse scallops, place in a small bowl
- add wine to cover
- squeeze one lemon into bowl
- mix
- refrigerate for 30-60 minutes
- soak skewers in water for 60+ minutes (if grilling)
Beurre blanc sauce: - bring shallot, lemon juice, and wine to a boil over high heat
- reduce until a paste, roughly 2 tbsp
- add splash of cream (at most 2tbsp)
- add salt, pepper
- reduce heat to simmer
- add the chunks of butter one at a time, stirring them as they melt
- balance flavor with additional butter
- keep warm until ready to serve (can cool somewhat and be reheated on warm)
- strain out shallot bits into serving dish
Seared scallops (pan): - heat a skillet on medium-high heat
- add scallops, sear for 4-5 minutes (2.5min per side at most)
Seared scallops (grill): - soak skewers in water for 60+ minutes
- grease the grill with olive oil
- preheat grill to... medium-high? (did this at the beach where there are no temperatures)
- remove scallops from wine marinade and skewer onto a pair of sticks
- place skewers on grill for a total of ~3:00 to 3:30 minutes, no more
- turn half way by first scraping them up with a spatula, then turning.
- grill for 3ish minutes on high heat and serve.
References: - http://www.foodnetwork.com/recipes/white-butter-sauce-beurre-blanc-recipe.html
- http://www.epicurious.com/recipes/food/views/beurre-blanc-233266
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