The Secret Ingredient (Coffee): Seared Scallops with Espresso Beurre Blanc

Name: The Secret Ingredient (Coffee): Seared Scallops with Espresso Beurre Blanc
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 black peppercorns; 1 Tbsp cider vinegar; 0 teaspoons granulated sugar; 1 Tbsp heavy cream; 1 teaspoon instant espresso dissolved in 1/4 cup recently boiled water; 5 stems of parsley (stems only), coarsely chopped; 4 servings Fine sea salt; 12 sea scallops; 1 small shallot, finely diced

For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains around 0g of protein, 1g of fat, and a total of 21 calories. This recipe serves 4. Head to the store and pick up peppercorns, sea scallops, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a small saucepot, add the shallot, parsley stems, peppercorns, cider vinegar, and espresso powder dissolved in hot water. Bring to simmer over medium heat and simmer until reduced to 2 teaspoons, about 10 minutes.

Ingredients you will need

Instant Espresso

Apple Cider Vinegar

Peppercorns

Parsley

Shallot

Water

Equipment you will use

Pot

Whisk in the heavy cream, then begin adding the stick of cubed butter, about 3 small cubes at a time, whisking constantly.

Ingredients you will need

Heavy Cream

Butter

Equipment you will use

Whisk

Add more butter only once the butter just added has melted into sauce. Once all butter is incorporated, remove from heat, add sugar and season to taste with salt. Strain into a bowl, and set aside.

Ingredients you will need

Butter

Sauce

Sugar

Salt

Equipment you will use

Bowl

Working quickly, melt remaining tablespoon butter in a heavy-bottomed 12-inch stainless steel skillet over medium-high heat until butter foams at edge of pan. Pat scallops dry on paper towel, and season lightly with fine sea salt. Sear scallops 3 minutes on first side, until golden brown. Turn and sear 2 minutes on reverse side.

Ingredients you will need

Fine Sea Salt

Scallops

Butter

Equipment you will use

Paper Towels

Frying Pan

Plate the dish with a puddle of beurre blanc in the center, and scallops nestled on top.

Ingredients you will need

Beurre Blanc

Scallops

Serve immediately.

Equipment

Ingredients

Servings:

black peppercorns 1Tbsp

cider vinegar 0teaspoons

granulated sugar 1Tbsp

heavy cream 1teaspoon

instant espresso dissolved in 1/4 cup recently boiled water 5

stems of parsley (stems only), coarsely chopped 4servings

Fine sea salt 12

sea scallops 1small

shallot, finely diced

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 Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.