Pan-Seared Scallops with Sautéed Brussels Sprout Leaves

Ingredients

For the beurre blanc:

  • 1 shallot, finely diced
  • 1 cups white wine
  • ¼ cup white wine vinegar
  • 2 tablespoons heavy cream
  • 2 sticks unsalted butter, cut into small cubes and kept cold

For the scallops:

  • 6-8 fresh U-10 sea scallops
  • 3 tablespoons of olive or grapeseed oil

For the sprouts:

  • 1 pound Brussels sprouts, leaves peeled away
  • 1 turn freshly ground black pepper
  • Pinch of kosher salt

Scallops and butter are like peanut butter and jelly; it’s a classic combination that works well, and we don’t question it. I don’t normally add cream to my beurre blanc, but for those of you not familiar with butter sauces, the added stability will ensure that you get a perfectly emulsified sauce every time.

When shopping for scallops, U-10 means that there are just under 10 scallops per pound. So, if a recipe calls for U-40 scallops, you'll be shopping for small bay scallops where about 40 pieces equal a pound.

Pairs well with a light, crisp white wine, such as Sancerre or Pinot Grigio.

Click here to see A Guy-Friendly Valentine's Day Dinner. 

Directions

For the beurre blanc:

Combine shallot, wine, and vinegar in a small sauté or saucepan over medium heat and reduce until it’s about 2 tablespoons. Add the cream and reduce for another 2 minutes.

Bring heat down to the lowest flame possible and whisk in the cold butter, a few small pieces at a time, making sure to fully emulsify the sauce before adding more. Once combined, remove from heat and strain through a fine mesh colander. You can keep it warm in a thermos or travel-type coffee mug until ready to use.

For the scallops:

Season scallops completely with salt and pepper.

Heat 2 tablespoons oil almost to the smoking point, add scallops, and sear about 3-4 minutes. Flip and continue to cook another 1-2 minutes longer. Remove from pan to a plate lined with paper towel

For the sprouts:

In a fresh sauté pan over high heat, sauté Brussels sprout leaves in remaining tablespoon of oil for about 2 minutes until softened. Season with salt and a grind of pepper.

Arrange the scallops on top of a bed of the leaves, and spoon the beurre blanc over. 

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