Blanquette Of Scallops Recipes
SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
BLANQUETTE OF SCALLOPS
Spring for me means discarding dark sauces and turning toward ingredients that are light and green. Here I'm inspired by the French blanquette, a stew, usually veal, in a creamy white sauce. I replaced the veal with plump sea scallops and brightened the whole thing with verdant, seasonal asparagus. Traditionally a blanquette is thickened with egg yolks and has pearl onions and often button mushrooms in the mix. The onion is in my version, but minced. I also omitted the mushrooms and used new potatoes that, unlike the mushrooms, help thicken a sauce made without the egg yolks. The result is a dish that's fancy enough for guests yet easy enough for a weeknight.
Provided by Florence Fabricant
Categories dinner, weekday, seafood, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt butter over medium heat in a 12-inch sauté pan or skillet that has a cover. Increase heat to medium-high, add scallops and sauté no more than a minute until very lightly browned, then turn them once with tongs to color the other side. They will be undercooked. Remove to a bowl and cover loosely with foil.
- Reduce heat to low, add onions and sauté a couple of minutes, until soft but not brown. Stir in wine, scraping bottom of pan, and add 3/4 cup of the stock. Add potatoes, season with salt and pepper, cover and cook on medium-low 10 to 12 minutes, until just tender when pierced with a paring knife.
- Stir ingredients in the pan. Add asparagus and remaining stock. Cook uncovered about 3 minutes, until asparagus are just tender. If liquid in the pan is reducing too much - there should be a saucelike amount - add a little more stock. Stir in crème fraîche, cook briefly until sauce thickens to a creamy consistency.
- Return scallops and any juices they release to the pan, cook another 2 minutes, basting scallops and potatoes with sauce. Add lemon juice. Taste sauce for seasoning. Transfer blanquette to a serving dish, shower with dill and serve.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 4 grams, TransFat 0 grams
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