Ingredients:
For the Gastrique:
- 100 ml of white wine
- 50 ml of white wine vinegar
- 1 shallot, finely chopped
For the Beurre Blanc Sauce:
- The prepared gastrique
- 1 tablespoon of double crea
- 150 grams of cold butter, cut into cubes
- Salt to taste
- White pepper to taste
For the Scallops:
- 10 fresh scallops
- Salt to taste
- White pepper to taste
- Vegetable oil for frying
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 (as a main course, with 5 scallops each)
Equipment: Chopping board, knife, saucepan, frying pan, whisk
Instructions:
1. Preparation of the Gastrique:
- Begin by finely chopping one shallot.
- Combine the chopped shallot, white wine, and white wine vinegar in a saucepan.
- Place the saucepan over low heat and let the mixture reduce to about 1/3 of its original volume. This concentrated liquid, known as "gastrique," will form the flavorful base for the beurre blanc sauce.
2. Making the Beurre Blanc Sauce:
- Strain the reduced gastrique to remove the shallots and return the liquid to a clean pan.
- Place the saucepan over medium heat.
- Add a tablespoon of double cream to the gastrique.
- Gradually incorporate the cold butter cubes into the sauce, whisking continuously. It's crucial to avoid boiling the mixture at this stage to prevent the sauce from splitting.
- Once the butter is fully incorporated and the sauce is creamy and smooth, season with salt and white pepper. Taste and adjust as needed.
- Keep the sauce warm, ensuring that it does not come to a boil again.
3. Cooking the Scallops:
- Pat the scallops dry with kitchen paper and season both sides with salt.
- Heat a non-stick frying pan over medium-high heat and add a good splash of vegetable oil.
- Carefully place the scallops in the pan, leaving them undisturbed to achieve a nice sear.
- Cook the scallops for about 2-3 minutes on each side until they are caramelized on the outside, yet tender and juicy inside.
- Once cooked, remove the scallops from the pan and season with white pepper.
4. Final Presentation:
- Arrange the scallops on plates.
- Drizzle the beurre blanc sauce over the scallops to complete the dish
- Serve immediately and enjoy the beautiful balance of the tender scallops and the creamy, buttery sauce!
### Cooking Tips:
- Ensure the scallops are dry before searing to get a good caramelization.
- Do not overcook the scallops; they should be slightly translucent in the center.
- If concerned about the sauce splitting, keep it in a warm bath (bain-marie) while cooking the scallops.
This recipe was inspired by and adapted from Bart's Fish Tales. For more delicious seafood recipes and tips from Bart, check out his YouTube channel at: https://www.youtube.com/@Bartsfishtales
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Seared Scallops – Scallops with beurre blanc.
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