Carol Blonder
Culinary Manager
Sur La Table Kierland Commons
Pan Seared Scallops with Beurre Blanc Sauce
Serves 4Ingredients:
1 and ¼ lb large sea scallops, discard tough ligament
7 tablespoons unsalted butter, measured into tablespoons
2 tablespoons shallots, finely chopped
¼ cup dry white wine
¼ cup white or tarragon flavored vinegar
1 tablespoon tarragon, finely chopped
sea salt and freshly ground black pepper
Method:Place scallops on a cutting board, pat dry
Sprinkle scallops with pinch of sea salt and black pepper
In a nonstick skillet (10-12 in) heat 1 tablespoon of the butter
When foam from butter disappears, sear scallops until golden brown on each side
Transfer scallops to a plate
In the same pan, add the chopped shallots, white wine, and vinegar
Bring the mixture to a boil and boil on high until reduced to 2 tablespoons, be sure to scrape the browned bits into the sauce
If there are any juices from the scallops, add back to the pan, reduce mixture again
Lower the heat and add 3 tablespoons of butter, stir until butter is melted
Add the remaining 3 tablespoons of butter, stir sauce until it is combined and creamy
Stir in chopped tarragon and salt if needed
Pour sauce over scallops and serve
Chef's Notes:
Beurre Blanc is a classic French sauce made with butter, wine, shallots and vinegar. Reducing the vinegar and white wine intensify the flavors and thicken the mixture. Scraping up the browned bits, called fond, also adds flavor. Adding the cold butter creates richness and smoothes the sauce. Beurre Blanc is wonderful to serve with vegetables, seafood, and poultry.
Learn to prepare more classic sauces and dishes:
Introduction to Sauces Cooking Class
Thursday, November 19, 2009 6:00 PM Registration Required
Sur La Table-Kerland Commons
7122 E Greenway Parkway
Scottsdale, Arizona 85254
480-998-0118
