Seared Scallops with Champagne-Vanilla Butter Sauce or Vanilla Bean Beurre Blanc
INGREDIENTS:
Scallops:
12 jumbo sea scallops, cleaned
1 tablespoon olive oil
2 tablespoons chopped fresh chives
Champagne-Vanilla Butter:
2 tablespoons minced shallots
1 cup Champagne
1/2 vanilla bean, split and scraped
1/2 cup heavy cream
1 cup (2 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
1 1/2 teaspoons salt
3/4 teaspoon freshly ground white pepper
Vanilla Bean Beurre Blanc:
1/4 c shallots, small dice
8 tbsp butter, cold cut into tablespoon sized pieces
1 c light white wine like a sauvignon blanc or pinot gris
1 tsp white wine vinegar
1 vanilla bean pod, caviar reserved
1 tsp vanilla extract
1/2 -1 tsp sea salt to taste
INSTRUCTIONS:
Champagne Vanilla Butter Sauce Option:
12 jumbo sea scallops, cleaned
1 tablespoon olive oil
2 tablespoons chopped fresh chives
Champagne-Vanilla Butter:
2 tablespoons minced shallots
1 cup Champagne
1/2 vanilla bean, split and scraped
1/2 cup heavy cream
1 cup (2 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
1 1/2 teaspoons salt
3/4 teaspoon freshly ground white pepper
Vanilla Bean Beurre Blanc:
1/4 c shallots, small dice
8 tbsp butter, cold cut into tablespoon sized pieces
1 c light white wine like a sauvignon blanc or pinot gris
1 tsp white wine vinegar
1 vanilla bean pod, caviar reserved
1 tsp vanilla extract
1/2 -1 tsp sea salt to taste
INSTRUCTIONS:
Champagne Vanilla Butter Sauce Option:
In a medium saucepan combine the shallots, Champagne, and vanilla bean pod and seeds and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is almost completely reduced, about 7 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes. Turn the heat down to low and little by little whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has completely incorporated. Remove the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Continue until the entire cup of butter pieces has been added and the sauce coats the back of a spoon. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of the white pepper. Remove the vanilla bean pod and keep the sauce warm until ready to serve.
Vanilla Bean Beurre Blanc Option:
In a sauce pan melt one tablespoon of butter and sauté the shallots for one minute. Add in the wine, vinegar and vanilla bean pod . Simmer until reduced to 1/4 cup. About 10-15 minutes. Whisk in the cold butter a little at a time until incorporated before adding a little more. Once all the butter is added, strain the mixture into a bowl and whisk in the reserved vanilla caviar and extract. Keep warm and continue to whisk often. The sauce will want to separate.
Scallops:
Season the scallops on all sides with the remaining salt and freshly ground black pepper. Heat the olive oil in a large, 12-inch sauté pan over medium-high heat. When the oil is hot, add the scallops and sear for 2 minutes. Add the remaining tablespoon of butter to the pan and allow the scallops to cook for another minute. Turn the scallops over and cook for an additional 3 minutes.
To serve, place 3 scallops on each of 4 entree plates and spoon the Champagne-Vanilla butter sauce around them. Garnish with fresh chives and serve immediately.
Vanilla Bean Beurre Blanc Option:
In a sauce pan melt one tablespoon of butter and sauté the shallots for one minute. Add in the wine, vinegar and vanilla bean pod . Simmer until reduced to 1/4 cup. About 10-15 minutes. Whisk in the cold butter a little at a time until incorporated before adding a little more. Once all the butter is added, strain the mixture into a bowl and whisk in the reserved vanilla caviar and extract. Keep warm and continue to whisk often. The sauce will want to separate.
Scallops:
Season the scallops on all sides with the remaining salt and freshly ground black pepper. Heat the olive oil in a large, 12-inch sauté pan over medium-high heat. When the oil is hot, add the scallops and sear for 2 minutes. Add the remaining tablespoon of butter to the pan and allow the scallops to cook for another minute. Turn the scallops over and cook for an additional 3 minutes.
To serve, place 3 scallops on each of 4 entree plates and spoon the Champagne-Vanilla butter sauce around them. Garnish with fresh chives and serve immediately.
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