Jo-Anne van den Berg-Ohms3/4 cup water
6 tablespoons white wine vinegar
1/4 cup finely diced shallots
2 tablespoons heavy cream
10 tablespoons cold unsalted butter
Fine sea salt to taste
Finely ground white pepper to taste
1 1/2 pounds sea scallops
Fine sea salt
Fresh cracked black pepper
Finely diced chives to garnish
John Scheepers * Bantam, CT
If you are lucky enough to find incredibly fresh diver scallops and you want to prepare them in a special but simple way, this recipe is for you. Scallops are the star of the dinner, but the shallot enriched Beurre Blanc Sauce adds a special light flavor that puts the scallops over the top. We served it with rice pilaf and freshly steamed haricot verts followed by a light salad of butterhead lettuce, arugula, heirloom tomatoes and dried wild blueberries with a Maple Shallot Dressing (and Creme Caramel).
Pan Seared Sea Scallops with Beurre Blanc Sauce
Combine the water, vinegar and shallots in a small pot and bring to boil. Over medium high heat, boil for 12 minutes or so until reduced by half. Add the cream, stirring to combine. Turn the heat down to medium low, and stir in one tablespoon of butter at a time, whisking to incorporate as it slowly thickens. Once you have whisked in all of the butter, remove it from the heat and season to taste with fine sea salt and finely ground white pepper. If you need to reheat it prior to serving, do so over medium-low heat and never stop stirring it, with as little time as possible over direct heat.
Rinse and pat dry the scallops. Sprinkle one side with fine sea salt and freshly cracked black pepper. Coat a skillet with a thin layer of olive oil and put it over medium-high heat. Coat the scallops, seasoned side down for 2 minutes or so (depending on thickness of scallops) until lightly browned and caramelized. Salt and pepper the other side, and cook it for 2 minutes or so until lightly browned and
caramelized. Serve the scallops on top of rice pilaf and spoon the Beurre Blanc Sauce of them. Garnish with fresh chopped chives. Serves: 4.