Seared Scallops with Saffron Beurre Blanc
Posted on
May 27, 2009 by
Rick Bakas
- Image via Wikipedia
2 LB large sea scallops
2-1/2 cups white wine
1/3 cup champagne vinegar, or white wine vinegar
1 cup butter (2 sticks) cut into 3/4 inch cubes
1/4 TBSP saffron
1/4 cup shallots, finely chopped
1 TBSP sugar
2 OZ red bell pepper, minced
In medium or large saucepan bring wine, vinegar, shallots and saffron to a simmer, reduce to 3/4 cup. Add sugar. Slowly whisk in butter pieces fully mixing in one before adding another. Do not let sauce boil. Season with salt and pepper to taste.
Sprinkle scallops lightly both sides with salt and pepper. Melt remaining 2 TBSP butter in a saute pan over medium-high heat. Sear scallops about 3 minutes each side until browned. Spoon sauce onto plates, add scallops, then garnish with red bell pepper on top.
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U hit the money on this one! very nice, good flavors, nice execution, would pair well w/ asparagus rissotto, or a sun dried cherry & scallion cous cous
And that asparagus rissotto Victoria recommended would pair well with the '05 Machherndl Gruner Veltliner you mentioned on Twitter.
1/4 cup of saffron?! srsly? clearly you mean a tablespoon? you must. not only would 2 ounces of saffron cost about $900, but that much of any spice would be nasty.
You are correct. That was supposed to be a TBSP, not a cup! Thank you for catching that. Cheers
Thanks for writing, I truly enjoyed reading your most recent post. I think you should post more frequently, you obviously have talent for blogging!