Tuesday, December 6, 2011

Caramelized Scallops Beurre Blanc

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When I decided to make a "beurre blanc" for my scallops, I immediately remembered my husband once asking me, "What's a BEURRE BLANC?" in his cute but manly sarcastic tone.  My 8 year old Gianna said recently that sarcasm is used when someone wants something to sound important.  I'm pretty sure that is not how Wikipedia describes sarcasm, but then anyone can edit Wikipedia.  Did you know that?  I'm sure Gianna is uncertain about sarcasm because my BFF Joe and I use it so often when making fun of people in politics.  But we only talk about the mean ones, of course...and btw I'm pretty sure that the translation of beurre blanc is white butter.  Done with white wine and butter!
I found a fantastic Roasted Garlic Infused Grapeseed Oil at Kitchenco. that was perfect for cooking the scallops!  It's an Earth friendly spray that is 100% pure and natural with Vitamin E and other antioxidants including Omega 6 and 9.  It has a high smoke point and zero saturated fat!  Besides all that, it smells simply delicious when you cook with it!
There are bay scallops and there are sea scallops.  I think of it this way:  the bay is smaller than the sea, so bay scallops are smaller than sea scallops.  I usually only cook with the sea scallops.

  • 12 oz. Sea Scallops - about 10
  • Roasted Garlic Infused Grapeseed Oil or any other oil
  • 1 teaspoon natural cane turbinado sugar
  • 1 teaspoon kosher or sea salt
  • 1/2 cup of dry white wine, my favorite is Sauvignon Blanc
  • 1/4 cup of white wine vinegar
  • 1 tablespoon of finely diced shallots
  • 6 tablespoons of butter, cut into small cubes and kept refrigerated
  • Chives, finely snipped with kitchen shears
  1. Place the scallops onto some paper towels and pat dry so that they sear well and look pretty.  Season the tops by sprinkling them with half of the sugar and salt.
  2. Heat a grill pan or cast iron skillet or whatever pan you have over high heat.  When hot - I wait about 5 minutes - remove from heat and spray with the Grapeseed Oil. 
  3. Place the scallops seasoned side down onto the hot pan.  Season the other sides with the remaining sugar and salt.  Reduce the heat to medium high, then let sit for about 7 minutes.
  4. Start the beurre blanc:  In a small saucepan, add the white wine and vinegar with the shallots.  Bring up to a boil over high heat.  When boiling, reduce the heat slightly to let it all simmer until reduced down - about 10 minutes.
  5. Flip scallops when they are easily removable without sticking to the pan.  Let them sit about another 7 minutes, then remove from heat.
  6. Once the wine mixture is reduced to about a tablespoon or two, remove the pan from the heat and reduce it to low.  I hope you stretched or did some calisthenics.  Prepare your arm for a workout. 
  7. Drop one small butter cube into the pan and wisk really well until it's melted.  Continue to do so until all the butter is gone.  There were a lot.  I may be sore tomorrow.
  8. When the butter is gone, remove the pan from the heat and strain the shallots out.  Dip the scallops in the beurre blanc and enjoy!  I added some snipped chives.  Always good with everything!

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