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Scallops & Saffron Dirty Beurre Blanc…you know that iconic scene where Kate spoon feeds her iconic saffron sauce to Nick? The idea of that sauce lives rent free in my head.

Recipe Tip

  • 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!
  • 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.

Saffron Beurre Blanc Scallops

By Nadia Aidi
Scallops & Saffron Dirty Beurre Blanc…you know that iconic scene where Kate spoon feeds her iconic saffron sauce to Nick? The idea of that sauce lives rent free in my head.

Ingredients 

  • 8 U-10 Sea Scallops, that’s a weight measure, usually 10 scallops per lb.
  • 2 shallots, minced.
  • 1 Fresno pepper, minced.
  • 1/2 cup + 2 tbsp dry white wine
  • 2 tbsp white vinegar
  • 1 large leek, cleaned and cut into matchsticks.
  • 1/2-1 tsp saffron
  • 7 tbsp unsalted butter
  • 1 tsp honey
  • 1.5 tsp miso
  • Chives to taste
  • Olive oil
  • Salt and pepper to taste

Directions 

  • Add your leeks to a cold saucepan and coat in olive oil. Turn heat on to high for 1 min, lower to medium low and fry until golden. About 4-5 min. Place over a paper towel
  • Remove the foot of the scallop, pat dry take your blow dryer to the room temperature scallops on cool, dry for 2 min per side
  • Preheat your pan for a couple minutes on high, add in the leek olive oil, add in your scallops, giving them a little shake immediately so they won’t stick. Don’t overcrowd the pan. Sear on high for 4 minutes. Flip them, lower the heat to medium and sear 1 minute. Remove from heat
  • On that same pan, lower heat to medium and add the shallots, chile, the vinegar & the white wine. Cook 2 min, add in saffron and honey, reduce by 1/3. Turn heat off and add in the butter & miso. Emulsify
  • Serve scallops with the sauce, fried leeks and chives

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

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