When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
Choose board
Save
5700

Scallops & Pan Sauce

Published on March 14, 2022
Food My Muse avatar link
226.7k followers
Cook Time: 20 minutes
Serving Size: 2 servings
Scallops with dirty beurre blanc? I know that’s not a real sauce but I keep calling it that for some reason 😫 anyway…serves 2 for appetizer or 1 for a meal!
    Tip 1:I like to take a blow dryer or a fan on COOL and dry proteins on both sides to draw out moisture and get a nice hard sear. You can also achieve this by leaving it uncovered in the fridge for a couple hrs but then you gotta wait for proteins to be room temp…anyway, this is a little shortcut!
      Tip 2: When buying scallops try to get ‘dry’ vs ‘wet’ because they will sear & taste better but also you won’t be getting scallops that have been injected with water.
        Ingredients:
        • 6-8 U-10 Sea Scallops (that’s a weight measure, usually 10 scallops per lb).
        • 2 shallots (chopped).
        • 1/2 cup dry white wine.
        • 2 tbsp white vinegar.
        • 4 tbsp butter.
        • zest of 1 lemon.
        • 3 tbsp capers (dry them really well with a paper towel).
        • chives to taste.
        • dill to taste.
        • olive oil.
        •salt and pepper to taste.
          Directions:
          • 1.- take your blow dryer to the room temperature scallops on cool, dry for 2 min per side.
          • 2.- preheat your pan for a couple minutes on medium, add in olive oil and raise temperature to high. Once the oil is ‘shimmering’ add in your scallops, giving them a little shake immediately so they won’t stick. Don’t overcrowd the pan. Sear on high for 3 minutes. Flip them, lower the heat to medium and sear 1 minute. Remove from heat.
          • 3.- on that same pan, lower heat to medium and add the shallots, 1 tbsp butter, the vinegar & the white wine. Reduce by half, about 4-5 min. Turn heat off and add in the rest of the butter.
          • 4.- in some olive oil shallow fry your capers until crispy, about 3 min. Place over a paper towel to drain excess moisture.
          • 5.- serve scallops with the sauce, lemon zest, chives, dill and capers.

          Comments

          More like this