Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc
This gluten free recipe serves 4. One portion of this dish contains approximately 11g of protein, 83g of fat, and a total of 937 calories. Head to the store and pick up kosher salt and freshly cracked pepper, juice of lemon, kosher salt and freshly cracked pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.
Instructions
Heat the oil in a medium heavy-bottomed saucepan over medium heat.
Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes.
Add the tomato paste and cook 1 to 2 minutes, stirring to combine.
Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate.
For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize.
Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.
Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.
Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir
Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Tyler Winery Santa Barbara County Chardonnay
2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.