Seared Scallops with Tomato Beurre Blanc

20 minutes

43211

Rate this recipe

Rollover and click the number of stars to rate:

  • 1
  • 2
  • 3
  • 4
  • 5

Save

Seared Scallops with Tomato Beurre Blanc

2-3 Tablespoons Canola Oil
Kosher Salt
1 Pound Large Bay Scallops – muscle removed
1/4 Cup Minced Shallots
1/4 Teaspoon Red Pepper Flakes
1/2 Cup Dry Vermouth
1 Cup Finely Chopped Plum Tomatoes
6-8 Tablespoons Sweet Butter, slightly chilled
2-3 Tablespoons Minced KINGS Organic Fresh Chives
Kosher Salt and Pepper to Taste

1. Dry the scallops well. Lightly toss the scallops with the oil and kosher salt.

2. Heat a 12-inch skillet until very hot. Add the scallops. Sauté/sear 2-3 minutes to seal in the juices.

3. Remove the scallops from skillet; set aside and keep warm.

4. Degrease the pan. Add the remaining oil and the shallots and cook for 30 seconds. Add red pepper flakes, and vermouth and bring to a boil.

5. Add the tomatoes and reduce liquid until only 1 or 2 tablespoons remain in the pan.

6. Remove the pan from the heat. Add the butter – one tablespoon at a time – to create an emulsified sauce.

7. Add the scallops back to the sauce. Add the chives. Season with salt and pepper as needed. Serve over rice or orzo.