Seared Scallops with Tomato Beurre Blanc

Name: Seared Scallops with Tomato Beurre Blanc
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters packed soft dried tomatoes (not packed in oil; 1 1/4 oz); 158 milliliters dry white wine; 1 teaspoon fresh lemon juice; 0 teaspoons salt; 907 grams sea scallops , tough muscle removed from side of each if necessary; 79 milliliters minced shallot; 177 milliliters 1/2 sticks unsalted butter, softened; 2 Tbsps About vegetable oil; 3 Tbsps water

One portion of this dish contains roughly 1g of protein, 28g of fat, and a total of 278 calories. This gluten free and vegetarian recipe serves 6. If you have salt, water, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

Soak tomatoes in warm water until softened, 20 to 25 minutes.

Ingredients you will need

Tomato

Water

Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour.

Ingredients you will need

Tomato

Butter

Ground Meat

Salt

Wrap

Equipment you will use

Plastic Wrap

Cut tomato butter into 12 equal pieces.

Ingredients you will need

Butter

Tomato

Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes.

Ingredients you will need

Shallot

Butter

Tomato

Equipment you will use

Sauce Pan

Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.

Ingredients you will need

Wine

Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate).

Ingredients you will need

Butter

Tomato

Sauce

Equipment you will use

Whisk

Frying Pan

Whisk in water and lemon juice, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Water

Equipment you will use

Whisk

Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.

Ingredients you will need

Beurre Blanc

Water

Equipment you will use

Bowl

Pat scallops dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Aluminum Foil

Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

Ingredients you will need

Beurre Blanc

Scallops

Equipment

Ingredients

Servings:

59milliliters

packed soft dried tomatoes (not packed in oil; 1 1/4 oz)158milliliters

dry white wine 1teaspoon

fresh lemon juice 0teaspoons

salt 907grams

sea scallops , tough muscle removed from side of each if necessary 79milliliters

minced shallot 177milliliters

1/2 sticks unsalted butter, softened 2Tbsps

About vegetable oil 3Tbsps

water

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. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.