Seared Scallops with Sauce Beurre Blanc

Seared Scallops are one of my all-time favorite seafood dishes. Once I found out how incredibly simple and easy they are to make at home, I stopped ordering them in restaurants and started cooking them myself. While it isn't a frequent star of the plate, when I do feature it, I always wonder "why don't I make these more often?!" These sweet, nutty, slightly salty morsels are tender and uniquely delicious.

If you've never had scallops before, but are interested in trying them, cooking at home gives you the opportunity to purchase just a few and try them as an appetizer portion. If you're really unsure, buy just one and sear it up. Have the whole family take a taste.  When buying sea scallops, they should be fresh, large (U10- meaning there are under 10 scallops per pound), ivory in color, and slightly sticky to the touch. The best kept scallops will be designated as "dry", and that's really the only kind you want. If the scallops you see at the market are in a white liquid, then they've been dipped in phosphates to extend their shelf life and to add water weight. These scallops will also appear pure white when the natural color of sea scallops range from white to off-white to pale shades of orange, pink and tan. When cooked, these wet scallops will seep out all of that retained water and fill up your pan with that liquid, resulting in a steamed type item and a less than satisfactory result. Believe me, you don't want them...just keep walking.

Scallops are highly perishable. I recommend only buying them on a day when you will be preparing and eating them. Ask your fish counter for an extra bag of ice to keep them on until you get home. Once home, keep them on that ice in the coldest part of your fridge until you're ready to cook them up.

Seared Scallops

• Enough sea scallops to serve 2-3 per person (this will depend upon what else you're serving and if you intend for this to be an appetizer portion or a dinner portion.)
• 2 tsp butter
• 2 tsp olive oil
• salt and pepper

1. Rinse the scallops with cold water to remove any grit. Pat dry thoroughly with paper towel.
2. Add butter and oil to a heavy 12-14 inch sauté pan and heat over high heat.
3. Once the fat is hot (almost to the point of smoking), add the scallops, making sure they don't touch each other.
4. Sear the scallops for about 1 1/2 minutes. Turn scallops using tongs. and sear for another 1 1/2 minutes.
5. The scallops should have about a 1/4 in crust on each side and be slightly translucent in the center. Remove the scallops to a plate where they will continue to cook for a couple of minute and finish to perfection.

Beurre Blanc - literally "white butter", this sauce is traditionally served over fish, but goes well with chicken breasts, asparagus, artichokes and leeks among others. It is said to have been invented in the Anjou region of France, and made popular in Paris by restaurateur, Mere Michel. The trick to this sauce is to whisk in the butter without letting it melt completely. Cutting butter into small cubes helps. Also, a bit of heavy cream is an insurance policy that the sauce will not "break" but instead remain creamy and emulsified.

• 6 Tbsp dry white wine
• 2 Tbsp white wine vinegar
• 3 Tbsp minced shallots
• salt and pepper to taste
• 1 Tbsp heavy cream
• 8 Tbsp (1 stick) cold butter (unsalted is best), cut into at least 8 pieces

1. Combine the wine, vinegar, shallots and salt and pepper in a small skillet over medium heat and simmer, uncovered until the liquid has cooked down (reduced) by 3/4's.
2. Stir in the heavy cream.
3. Remove the pan from the heat and add 1 piece of butter at a time until the sauce is creamy and whitened ( stir constantly.)
4. If your pan starts to get cold, hold it briefly over a very low heat to soften the butter. Never let the butter melt completely or the sauce will separate (what is known as "breaking").
5. Some chefs strain the sauce through a sieve, but that's not essential (I prefer the bits of shallots in my sauce.)
6. Serve immediately.

Happy Cooking!

sld

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