Pan Seared Scallops And Fennel With Mango Beurre Blanc Recipes

PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE BLANC

Steps:

• For the beurre blanc: 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.

SEARED SCALLOPS WITH HOT SAUCE BEURRE BLANC

Steps:

• Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.
• Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with kosher salt and a small grind of black pepper.
• Heat oil in a good-quality, nonstick frying pan over medium-high heat. When oil is very hot and begins to shimmer and release a slight amount of smoke, place scallops in the pan in a single layer and reduce heat to medium. (Depending on the size of the pan, scallops may have to be cooked in two batches.) Let cook undisturbed for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
• Turn heat back to medium-high and add wine, lemon juice and hot sauce, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce becomes emulsified and glossy. Stir in any juices from the scallops, then remove from heat.
• To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

SEARED SCALLOPS WITH GARLIC BEURRE BLANC

Steps:

• In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
• Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
• Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SPICY MANGO SCALLOPS

Steps:

• Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE

Steps:

• Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
• Add cream; reduce heat to low.
• Add butter, 1 piece at a time, whisking until just melted before adding more.
• Strain sauce, pressing on solids to extract as much liquid as possible.
• Return sauce to pan.
• Season with salt and white pepper.
• Place pan in skillet of warm water.
• Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
• Heat oil in large nonstick skillet over medium-high heat.
• Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
• Divide scallops among plates.
• Top with sauce and chives.
• Makes 6 first-course or 4 main-course servings.

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE

Steps:

• Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
• Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.

PAN SEARED SCALLOPS AND FENNEL WITH MANGO BEURRE BLANC

Steps:

• For the Scallops: Bring oil and clarified butter to to smoking point in a stainless steel saute pan. Pat scallops dry and season with salt and pepper. Add scallop to pan and sear each side. (Don't let high sizzle sound scare you!) For fennel: Quarter bulb and remove core. Thinly slice with a mandoline then saute with butter and season to taste with salt and pepper. For Mango Buerre Blanc: Add shallots to hot stainless steel pan until aromatic. Deglaze with vinegar and add mango nectar. Strain and discard shallot then whisk cubes of room temp butter until sauce is nappe. Be careful not to heat too high to prevent breaking. Season with salt to counteract sweet. To plate, spoon fennel on top plate and place scallop on top. Spoon tiny amount of sauce on scallop and spoon around in abstract patter. Garnish with chives in x pattern against scallop.