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
BEURRE BLANC SAUCE:
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
SCALLOPS:
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
BEURRE BLANC SAUCE:
- 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.
- Reduce temperature to low; whisk cold butter in little by little while constantly stirring.
- Once all butter is melted, slowly add orange juice while stirring. Remove from heat and cover; keep warm.
SCALLOPS:
- 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.
- Blend cooked parsnips with salt and enough cream to get the consistency of creamy mashed potatoes.
- 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.
- 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.
- Serve scallops with sauce, parsnip purée and sprouts.