Pan Seared Scallops with Beurre Blanc
Delicate, sweet scallops quickly seared and served with a rich but tangy butter sauce.
Prep
Prepare the Scallops
Remove any remaining side muscle, as shown in the video. Place the scallops on a paper towel-lined plate and reserve in a refrigerator.
Prepare the Orange Garnish
Using a knife, remove the top and bottom of the orange. Continue to cut away the peel as close to the flesh as possible. To finish, cut away the individual segments. You will need about 3-5 orange segments per dish.
- Orange(cut into supremes)½
Pick the Fennel Fronds for Garnish
Pick the nicest fennel fronds (4 per serving) and reserve for garnishing.
- Fennel Fronds(picked)8
Shave the Fennel for Garnish
Using a mandolin or chef's knife, thinly slice the fennel lengthwise (about three pieces per dish) and reserve for garnishing.
- Fennel Bulb(shaved)½
Cooking Steps
1. Add the Butter to a Preheated Pan
Preheat the pan to 325°F/162°C (medium) then add the butter. Allow to melt completely.
- Unsalted Butter½ tsp.
2. Add and Sauté the Shallots
Add the shallots and sauté for 20 seconds. Stir frequently.
- Shallot(finely chopped)1 ½ tsps.
3. Reduce the Temperature and add the Wine and Peppercorns
Reduce the temperature to 230°F/ 110°C. Add the white wine and peppercorns and reduce for 30 seconds or until almost all of the wine has evaporated.
- White Wine2 Tbsps.
- Black Peppercorns4
4. Add and Reduce the Heavy Cream
Reduce the heavy cream for 1 minute and 40 seconds until the cream forms large bubbles and begins to thicken. Stir occasionally.
- Heavy Cream¼ cup
5. Remove from Heat and Gradually Add the Butter
Turn off the burner before gradually adding the butter while vigorously whisking until the sauce has thickened.
- Unsalted Butter(diced)4 Tbsps.
6. Season the Sauce
Whisk in the lemon juice and season to taste with salt.
- Lemon Juice½ tsp.
- Kosher Saltas needed
7. Strain the Sauce and Reserve in a Warm Place
Pour the sauce through a fine-mesh strainer into a small bowl. Thoroughly wash and dry the pan before cooking the scallops.
8. Add the Oil while Preheating the Pan
Add the oil and preheat the pan to 450°F/232°C (high). Tilt the pan to coat evenly.
- High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
9. Dry the Scallops
Using a paper towel thoroughly dry the scallops on all sides.
10. Season the Scallops
Lightly season both sides of the scallops with kosher salt.
- Scallops, large6
- Kosher Saltas needed
11. Add and Sear the Scallops
Place the scallops in the pan with the nicest, flattest side facing down, making sure to distribute them evenly. Sear for 3 minutes until the scallops are golden brown.
- Scallops, large6
12. Flip the Scallops and Finish Cooking
Reduce the temperature to 350°F/176°C, and flip the scallops. Quickly add the reserved butter or oil, thyme, and garlic. Baste the scallops by spooning the aromatic butter over the scallops and cook for 40 seconds.
- Garlic Clove(crushed, skin on)1
- Thyme1 sprig
- High Heat Oil(or butter)1 Tbsp.
13. Remove the Scallops and Season
Transfer the scallops to a paper towel lined tray or plate. Finish the scallops with a pinch of fleur de sel.
- Fleur de Sel(if unavailable, use half the amount of kosher salt)as needed
14. Garnish and Serve
Spoon the sauce in the center of each dish before topping with the seared scallops. For a professional touch, finish the scallops with orange wedges, shaved fennel, and fennel fronds.
- Orange(cut into supremes)½
- Fennel Bulb(shaved)½
- Fennel Fronds8
Let’s Get Cooking!
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