Author Notes
I had sage from the market and compound butter from a Fine Cooking class I attended last week. In addition, sea scallops are in season in NJ. I thought lets do a twist on a classic. Please note, this is a really fast dish. Mis en place is very important. Have everything prepped before cooking. Also, the compound butter I used contained shallots, parsley and a small amount of rosemary. —homebytherange
Ingredients
- Pan Seared Scallops
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1 pound
dry sea scallops
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1 tablespoon
grape seed or canola oil
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1
pat of compound butter
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salt
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pepper
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top of a spring onion julienned
- Sage Beurre Blanc
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5-10
sage leaves
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4 tablespoons
compound butter cut in pats
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1/4 cup
dry white wine
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1 tablespoon
grape seed or canola oil
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salt to taste
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pepper to taste
Directions
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For the beurre blanc, start by frying the sage leaves with the grape seed oil in a small sauce pan. Sage leaves will be done when crispy. Place them on a paper towel, set aside.
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Discard any remaining oil in sauce pan. Add white wine and reduce by half.
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Once the white wine is reduced, whisk in 2 pats of butter slowly over a low flame. Keep adding butter before the previous pat is melted. If butter begins to separate remove sauce pan from flame and continue to whisk.
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For the sea scallops, pat dry and salt and pepper. Pre-heat a saute pan on high heat. Add grape seed oil to pan. Immediately add scallops. Sear scallops until fully caramelized 2 to 3 minutes or until scallops no longer stick to the pan. Flip over and cook for another 2 minutes. Add a pat of butter to the pan. Move butter around and remove pan from flame.
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To assemble, take 3 sea scallops. Pat any excess moisture off the bottom of the sea scallops. Take julienned spring onion tops and place in center of plate. Spoon beurre blanc around spring onion. Place the 3 sea scallops around spring onion. Add fried sage leaves in the middle of spring onion (standing up). Spoon a little beurre blanc over each scallop to finish. Enjoy!
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