Seared Scallops with Tomato Buerre Blanc
Ingredients
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 Chives
Kosher Salt and Pepper to Taste
Preparation
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.
More Uniquely Kings Recipes
Crispy Potato-Wrapped Hake
This entry has not been rated.
Red Beans and Rice
This entry has not been rated.
