Tuesday, January 1, 2013

Seared Sea Scallops with Roasted Asparagus & Meyer Lemon Beurre Blanc

This meal comes together in 15 minutes and tastes like a million bucks. Minimal effort. Impressive flavor profile. Perfect for a simple weeknight meal with a (large) glass of sauvignon blanc. 

First a little note on buying scallops. Most often (unless you are in a seafood market) you will find wet-packed sea scallops but if you can find dry-packed or diver-caught ones then you have found the best quality ones out there and you are in for a real treat. Wet-packed scallops are treated with sodium tripolyphosphate (STPP) which causes them to retain moisture before they are frozen and shipped which gets them a better price per unit of weight. 

Bottom line, fresh and wild is always best if you can find them! 

Finally, make sure they look slightly moist (not dry or soaking wet) and ensure they are without mangled or rough edges (this could indicate mishandling) and lastly, they should be all pearly white in color. 

Seared Sea Scallops 
with Roasted Asparagus
& Meyer Lemon Beurre Blanc
Serves 2

1 lb U-10 Sea Scallops 
1 Stick Butter 
1/2 Meyer Lemon
1/2 cup white wine 
1/2 shallot
1 bay leaf
4 peppercorns
1 bunch asparagus
cracked pepper, to taste 
kosher salt, to taste
grapeseed oil 

1.Heat wine in small saucepan with bay leaf, peppercorns, shallot, and lemon juice. Reduce until 1 tsp of liquid is left in pan. Strain and place liquid back in pan.
 2.Clean and trim asparagus. Toss in grapeseed oil. Lay out on parchment paper on sheet tray. Season with kosher salt and pepper. Roast in 475 degree oven for 10 minutes. 
3. Cut stick of unsalted butter into small cubes. Slowly whisk butter into wine reduction until completely emulsified. Season to taste with kosher salt. keep warm. 
4. Clean scallops. Rinse and Pat dry. Remove little side-muscle tissue. Season with kosher salt. Heat 1 Tbsp of grapeseed oil in skillet until smoking hot. Place scallops in oil and sear for 1 minute on each side. You want them golden brown on the outside and slightly opaque on the inside. 
5. Serve Scallops over asparagus with beurre blanc. Finish with extra squeeze of meyer lemon and freshly cracked pepper. Enjoy!!

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