You know those beautiful restaurants with the incredible views overlooking the city scape or the next to the ocean where you can hear the waves crash? You sit in a dim lit room with the perfect glass of wine and the most incredible “treat yo self” meal…
THIS, THIS IS THAT MEAL!
If you are lover of scallops AKA incredible savory buttery bites… THIS is the recipe for you. I created this with party I am throwing in mind. I really wanted to have a jaw dropping entree that will leave my guests licking the butta off the plate… I found it! I went to France in early September and the food is insanely flavorful with the most simple tastes that manage to creep up on your tastebuds and just leave wanting more and more. I created this with the inspiration from my trip.
Buerre Blanc – This is the jaw dropper. Buerre blanc is a very classic french butter sauce that can be very versatile. I made mine with way less butter than usual and added sweet yellow onion which was insanely tantalizing and reminded me of the duck I ate floating on the Seine river in Paris… oooh take me back!
The Scallops are the star but I recommend serving with garlic mashed potatoes because the delicious buttery bites of the scallop and potato are the perfect marriage. I do have my star mashed potatoes you can find in the search bar. 🙂
This recipe makes 4 servings, 4 large scallops per person.
Ok lets get started!
Ingredients:
SCALLOPS
- 16 large sea scallops, 4 per person
- 1/2 cup butter
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- 1/2 lemon, sliced
- 1/3 cup basil, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
Buerre Blanc – French butter sauce
- 12 tbsp butter cut into cubes
- 1/4 cup sweet onion, minced
- 6 tbsp champagne vinegar (french cuisine must have)
- 2 tbsp dry white wine, cooking wine works too
- 1/2 cup heavy cream
- 1/4 tsp salt
Directions:
- Scallops cook very quickly which is nice but also intimidating if you are serving to guests, so lets start with the butter sauce as it needs its own attention.
- First heat a medium sized sauce pan on med-high heat. Add 12 tbsp of butter, then onion. Whisk vigorously… Add the vinegar and wine. Continue to whisk until the liquid is reduced by half, TURN THE HEAT TO LOW.
- Add heavy cream and salt, whisk vigorously until blended and creamy. Remove from heat and set aside.
- Tim to start the scallops – Make sure you have 10 minutes of no distractions to get these babies just right!
- Heat a cast iron pan on high. If you don’t have a cast iron use a good saute pan. Add a the oil heat to warm and place the scallops in flat side up. Add butter. Cook scallops, season with half the salt and pepper on one side for 5 minutes.
- After 5 minutes flip and season with remaining salt and pepper. Add lemon juice and lemon wedges. Cook for an additional 5 minutes.
The scallops should be a nice golden brown on both sides.
from heat and carefully pull up the scallops from the pan. I use tongs. Now for a quick minute put the sauce pan of french butter sauce back on the heat and whisk for a minute until brought back to life and saucy.
To plate:
With a serving spoon close to the plates edge scoop and spread the french butter sauce on all the plates… if you have left over add to even the amount on all.
Place the scallops on top of the butter sauce and top with the chopped basil.
If you are serving with mashed potatoes place in the center of the plate close to the scallop so you can scoop and enjoy all the buttery goodness together.
ENJOY!!!!!!!
Please like, comment, and share if you have tried this recipe!
