Beurre Blanc Scallops
Beurre Blanc Scallops ❤️ 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 dry white wine plus 2 tbsp
- 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
Instructions
- First, add the leeks to a cold saucepan and coat in olive oil. Turn heat on to high for 1 minute, lower to medium low and fry until golden. About 4-5 minutes. Then, place over a paper towel.
- Secondly, remove the foot of the scallop and pat dry. Then, take your blow dryer to the room temperature scallops on cool, dry for 2 minutes per side.
- Then, 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. Then, 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, Fresno pepper, the vinegar and the white wine. Then, cook for 2 minutes, add in saffron and honey, reduce by 1/3. Turn heat off and add in the butter and miso. Then, emulsify.
- Lastly, serve scallops with the sauce, fried leeks and chives.
Nutrition
Calories: 512kcal, Carbohydrates: 19g, Protein: 10g, Fat: 40g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 2g, Cholesterol: 120mg, Sodium: 424mg, Potassium: 370mg, Fiber: 2g, Sugar: 8g, Vitamin A: 2049IU, Vitamin C: 16mg, Calcium: 61mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.