SEARED SCALLOPS WITH TOMATO BEURRE BLANC
Steps:
- Make beurre blanc:
- Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
- Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
- Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
- Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
- Sauté scallops:
- Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
- Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.
SEARED SCALLOPS WITH HOT SAUCE BEURRE BLANC
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce. The scallops need to be dry, a term that refers to how they are processed. It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron. Patience and a smoking hot pan are key. Really get a good sear on the scallop before you flip it. The salsa provides a way to use the feathery tops of a fennel bulb, but tarragon or other herbs can be substituted.
Provided by Kim Severson
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.
- Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with kosher salt and a small grind of black pepper.
- Heat oil in a good-quality, nonstick frying pan over medium-high heat. When oil is very hot and begins to shimmer and release a slight amount of smoke, place scallops in the pan in a single layer and reduce heat to medium. (Depending on the size of the pan, scallops may have to be cooked in two batches.) Let cook undisturbed 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.
- Turn heat back to medium-high and add wine, lemon juice and hot 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 in any juices from the scallops, then remove from heat.
- To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 30 grams, Sodium 832 milligrams, Sugar 4 grams, TransFat 2 grams
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
PAN SEARED SCALLOPS WITH A LIGHT PLUM TOMATO SAUCE AND A BASIL PESTO
Steps:
- In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste.
- In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve.
- In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve.
- Place 1 saute pan over high heat until it smokes.
- In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste.
- In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.
SEARED SCALLOPS WITH TOMATO BEURRE BLANC
Make and share this Seared Scallops With Tomato Beurre Blanc recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make beurre blanc: Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
- Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
- Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
- Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
- Sauté scallops: Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
- Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.
Nutrition Facts : Calories 341.5, Fat 23.8, SaturatedFat 14.8, Cholesterol 97.3, Sodium 693.7, Carbohydrate 8.3, Fiber 0.3, Sugar 1.1, Protein 19
PAN SEARED DIVER SCALLOPS AND SEA URCHIN BEURRE BLANC
Make and share this Pan Seared Diver Scallops and Sea Urchin Beurre Blanc recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- For the beurre blanc:.
- In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
- Add white wine and fish stock, continue to reduce by half and strain.
- In a medium sauce pot, slowly add a ¼ lb of butter to the mixture until emulsified.
- With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
- Season to taste, with salt and pepper.
- In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
- Assemble ingredients in a scallop shell.
- For the parsnip puree:.
- In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
- Strain and puree in a food processor, slowly adding 3 T of butter.
- Pass through tamis to remove any fibrous strands.
Nutrition Facts : Calories 1418.9, Fat 113.4, SaturatedFat 71.3, Cholesterol 340.8, Sodium 818.2, Carbohydrate 58.8, Fiber 0.1, Sugar 50.2, Protein 35.8
More about "pan seared scallops with a tomato and white chocolate beurre blanc recipes"
PAN-SEARED SCALLOPS WITH TOMATO, OLIVES, AND FRESH BASIL
From eatingwell.com
SEARED SCALLOPS WITH GARLIC BEURRE BLANC - EVERYDAY …
From everydayhomecook.com
PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE - GLUTEN …
From glutenfreehomestead.com
SEARED SCALLOPS WITH CAPER BEURRE BLANC RECIPE - TODAY
From today.com
SEARED SCALLOPS IN HARISSA BEURRE BLANC - PURE FOOD …
From freshseafood.com
PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE …
From cookingchanneltv.com
Category Main-DishTotal Time 35 mins
PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE …
From fooddiez.com
PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE …
From recipenet.org
SEARED SCALLOPS WITH FINGER LIME BEURRE BLANC - TAMING OF THE …
From tamingofthespoon.com
SEARED SCALLOPS AND BEURRE BLANC - HARMONS GROCERY
From harmonsgrocery.com
PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE RECIPE - BON …
From bonappetit.com
SEARED SCALLOPS WITH TOMATO BEURRE BLANC - GLUTEN FREE RECIPES
From fooddiez.com
PAN SEARED SCALLOPS WITH SAFFRON BEURRE BLANC - WHAT A GIRL EATS
From whatagirleats.com
PAN-SEARED SCALLOPS BEURRE BLANC - PREMIER CATCH
From premiercatch.com
PAN-SEARED SCALLOPS WITH A TOMATO-WHITE CHOCOLATE BEURRE BLANC
From rosemarieskitchen.website
PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE …
From pinterest.com
SEARED SCALLOPS WITH TOMATO BEURRE BLANC - BIGOVEN.COM
From bigoven.com
HOME • A SWEET PEA CHEF
From asweetpeachef.com
CARAMELIZED SCALLOPS WITH BEURRE BLANC - WASHINGTON POST
From washingtonpost.com
SEARED SCALLOPS WITH WHOLE GRAIN MUSTARD BEURRE BLANC - AROUND …
From aroundannastable.com
SEARED SCALLOPS WITH CHAMPAGNE-CITRUS BEURRE BLANC - SLAM'N …
From slamnkitchen.com
SEARED SCALLOPS WITH BEURRE BLANC | WHAT'S FOR DINNER?
From whatsfordinner.com
PAN SEARED SCALLOPS WITH WHITE-CHOCOLATE BEURRE BLANC
From yahoo.com
SEARED SCALLOPS WITH GINGER-LIME BEURRE BLANC AND MILANESE RISOTTO
From whitelightsonwednesday.com
SEARED SCALLOPS WITH A GRAPEFRUIT BEURRE BLANC - AROUND ANNA'S …
From aroundannastable.com
PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE …
From punchfork.com
PAN-SEARED SCALLOPS RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE …
From pinterest.nz
PAN-SEARED SCALLOPS IN SEAWEED BUTTER RECIPE | LUKE NGUYEN
From cookingchanneltv.com
PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE …
From pinterest.co.uk
SEARED SCALLOPS IN BLACK TRUFFLE BEURRE BLANC SAUCE
From savorthebest.com
PAN-SEARED SCALLOPS WITH A TOMATO-WHITE CHOCOLATE BEURRE BLANC
From pinterest.com
RECIPE: SCALLOPS WITH WHITE WINE BEURRE BLANC & LEMON ORZO
From thekitchn.com
PAN SEARED SCALLOPS - IMMACULATE BITES
From africanbites.com
PAN SEARED SCALLOPS WITH BEURRE BLANC - KIRKLEY CROSSING
From kirkleycrossing.com
PAN SEARED SEA SCALLOPS WITH BEURRE BLANC SAUCE
From kitchengardenseeds.com
LEMON SEARED SCALLOPS WITH TOMATO BEURRE BLANC
From tableandteaspoon.tumblr.com
SEARED SCALLOPS WITH BUTTERMILK BEURRE BLANC RECIPE
From seriouseats.com
You'll also love