Seared Scallop With Buerre Blanc Sauce

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Seared Scallop With Buerre Blanc Sauce

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

    FOR THE SALSA:
  • 1 large shallot, finely chopped
  • ¼ cup finely chopped fennel fronds
  • 1 cup chopped cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • FOR THE SCALLOPS:
  • 1 pound large dry-processed sea scallops (about 12)
  • Kosher salt and black pepper
  • 2 tablespoons grapeseed or canola oil
  • FOR THE SAUCE:
  • 2 tablespoons white wine
  • Juice of 1 large lemon
  • 1 red pepper (chopped)
  • 4-5 grape tomatoes
  • 1 tablespoon maggi seasoning
  • 1 teaspoon red crushed pepper (if you want it spicy, add 2 teaspoon)
  • 2 tablespoons of butter

Instructions

  1. For the salsa, Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.
  2. Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with sea salt and a small grind of black pepper.
  3. Heat oil in a nonstick frying pan over medium-high heat. Allow the oil to heat up and shimmer, then place the scallops in the pan in a single layer and reduce heat to medium. Cook for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
  4. For the sauce, in a food processor, blend the tomatoes, red pepper, add in maggi, red crushed pepper, white wine, and lemon juice.
  5. Turn heat back to medium-high and add the blended sauce, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce becomes emulsified and glossy. Stir and cook for about 3-4 minutes then remove from heat.
  6. To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.
  7. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.
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