February 12, 2019

Scallops with beurre blanc

Recipe: Scallops with beurre blanc

Serves 4 | Prep Time 10 minutes | Cooking Time 10 minutes

Ingredients

  • 6 large scallops
  • 2 medium shallot, minced very finely
  • 2 medium tomatoes
  • 2 tbsp heavy cream
  • 4 tbsp butter at room temperature
  • 1 cup white wine (can be substituted by a sparkling wine such as champagne or prosecco)
  • Salt and pepper to taste

Instructions

Sauce

  1. Place the shallots and wine in a good quality small pot and cook at low temperature until most of the liquid has evaporated.
  2. Add cream and reduce to a thick consistency. Keep warm over a double boiler.

Scallops

  1. Remove the muscle that attaches the scallop to the shell and discard.
  2. Cut scallops horizontally in half or in thirds.
  3. Salt on one side.
  4. Line a sheet pan with parchment paper and coat with oil.
  5. Place the scallops salted side down, making sure to leave enough space in between so they don’t steam while cooking.
  6. Sprinkle with more olive oil and salt.
  7. Place in the oven for 3 or 4 minutes.
  8. Turn the scallops and return to the oven for 1 more minute to cook them a little bit on the flip side.

Tomato Compote

  1. Concasee the tomatoes (peel, quarter, discard the seeds and dice very finely).
  2. Dice the shallots very finely.
  3. Sweat the shallots in a little bit of olive oil at low heat until soft and translucent.
  4. Add the tomatoes and cook for 2 or 3 minutes until just cooked.
  5. Add enough salt to balance the acidity of the tomatoes.

Plating

  1. Using a round or square mold, place a little bit of the compote a little to the side of center.
  2. Place 3 slices of scallops on top arranged in artfully.
  3. Pour about 1.5 oz of beurre blanc on top of everything, letting some of the sauce spill to the plate.
  4. Serve right away.

Notes

This dish works because the flavors from all the ingredients complement each other.

The scallops are sweet, the tomato sauce has elements of acidity and sweetness and the beurre blanc has the acidity of the wine, made sweet by the cooking process, mixed with the butter, balancing everything out.

Use the best possible ingredients: a good European style butter you can get, and very fresh scallops from a reputable source.

Plating is important. The ingredients are sophisticated and presenting them artistically will surely enhance the dining experience.


Learn to make this and much more during our cooking class:


Sophisticated French Cooking

Scallops, Beurre Blanc and Tomato Compote
Filet Mignon, Parsnip Puree and Wine Reduction Sauce
French Apple Tart
The Foodery
Chef Daniel Morduchowicz

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