Seared Scallops With Grapefruit Beurre Blanc Recipes

Steps:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

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.

Steps:

• In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
• Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
• Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

Steps:

• In a skillet, cook the shallots in 8 tbsp of olive oil over medium-high heat, stirring consistently until the shallots are golden - about 4 to 5 minutes. Add the vinegar and grapefruit juice and cook over moderate heat until liquid is syrupy and reduced - about 5 minutes. Add cream, salt, pepper and boil for 1 minute (being careful you don't scald the cream). Reduce heat to low and add a few tablespoons of butter, whisking constantly. Add remaining butter pieces, a few at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Lift the pan off the heat occasionally to cool down the mixture. Remove from heat and set aside.
• Pull off and discard any muscle tabs still attached to the scallops. Pat the scallops dry with paper towels and season them with salt and pepper.
• In a large, heavy-duty nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the scallops (in batches if necessary to keep them from crowding), cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. If you have an oil splatter screen, it would be a good idea to use it while cooking the scallops - but it's not nessicary.
• Add the shallot sauce to the scallops, and cook briefly, shaking the pan, until the sauce is reheated. Serve immediately and sprinkle with chives if using.