Fellow food aficionados and seafood enthusiasts, welcome to another gastronomic journey! Today's creation, brought to you by the culinary expertise of Bart's Fish Tales, is an elegant and timeless favorite. Prepare to indulge in the perfect harmony of succulent seared scallops paired with a velvety beurre blanc, a classic French butter sauce. This dish not only promises to tantalize your taste buds but also demonstrates the simplicity behind the sophistication. Without further ado, let’s dive into this sea of flavors!
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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