Scallops with Beurre Blanc Sauce

47 Minutes

2 Servings

8-inch Skillet

Bamboo Cutting Board

Chef’s Knife

2-quart Saucepan

10½-inch Gourmet Skillet


½ teaspoon olive oil

1 tablespoon shallots, minced

1 tablespoon capers

½ cup white wine

½ butter stick, cold and chopped (¼ cup)

1 tablespoon orange juice


¾ pound parsnip, peeled and sliced

½ pound brussels sprouts, stems removed and halved

2 cups heavy cream

1 pound scallops

1 tablespoon olive oil

Salt and black pepper to taste


  1. Cut ingredients as directed. Preheat the 8-inch Skillet at medium-high for 2 minutes. Add ½ teaspoon olive oil, shallots and capers; sauté for 1 minute. Add wine and reduce temperature to medium; cook for 4 minutes, or until 2 tablespoons of liquid remain in the skillet.
  2. Reduce temperature to low; whisk cold butter in little by little while constantly stirring.
  3. Once all butter is melted, slowly add orange juice while stirring. Remove from heat and cover; keep warm.


  1. In the 2-quart Saucepan, add parsnips and heavy cream; cover with the valve closed and cook at medium-low temperature for 20 minutes or until parsnips are tender.
  2. Blend cooked parsnips with salt and enough cream to get the consistency of creamy mashed potatoes.
  3. In the same saucepan (previously washed), add sprouts and 3 tablespoons of water; cover with the valve open and cook at medium-high temperature until it whistles (about 6 minutes). Reduce temperature to low and, when the valve stops whistling, close it and cook for 4 more minutes. Remove saucepan from burner and keep brussels sprouts warm until ready to serve.
  4. Preheat the 10½-inch Skillet with 1 tablespoon olive oil at medium-high for 3 minutes. Add scallops (previously seasoned with salt and pepper to taste); reduce temperature to medium and cook each side for 3 minutes, or until done.
  5. Serve scallops with sauce, parsnip purée and sprouts.