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Pan-Seared Scallops with Sautéed Brussels Sprout Leaves Recipe
Feb 02, 2011 @ 11:21 AM
Posted by
Daily Value: 64%
Servings: 2
High-Fiber, Low-Carb
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 1,270Daily Value: 64%
Servings: 2
High-Fiber, Low-Carb
Gluten-Free, Wheat-Free
| Fat | 118g | 182% |
| Saturated | 64g | 322% |
| Trans | 4g | 0% |
| Carbs | 30g | 10% |
| Fiber | 10g | 40% |
| Sugars | 9g | 0% |
| Protein | 11g | 23% |
| Cholesterol | 267mg | 89% |
| Sodium | 209mg | 9% |
| Calcium | 163mg | 16% |
| Magnesium | 79mg | 20% |
| Potassium | 1147mg | 33% |
| Iron | 4mg | 23% |
| Zinc | 1mg | 10% |
| Vitamin A | 4764IU | 95% |
| Vitamin C | 195mg | 325% |
| Thiamin (B1) | 0mg | 22% |
| Riboflavin (B2) | 0mg | 16% |
| Niacin (B3) | 2mg | 10% |
| Vitamin B6 | 1mg | 33% |
| Folic Acid (B9) | 156µg | 39% |
| Vitamin B12 | 0µg | 7% |
| Vitamin D | 2µg | 0% |
| Vitamin E | 8mg | 39% |
| Vitamin K | 425µg | 531% |
| Fatty acids, total monounsaturated | 40g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
Have a question about the nutrition data? Let us know.
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Ryan Benyi/ryanbenyi.com
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.
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
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.
Recipe Details
Servings: 2
