Recipe courtesy of Kelsey Nixon
Episode: Chocolate
Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Tomato and White Chocolate Beurre Blanc:
  • 1 tablespoon olive oil
  • 2 large shallots, chopped
  • Kosher salt
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar
  • 3/4 cup heavy cream
  • 1 1/2 sticks unsalted butter, cut into small pieces
  • 1/4 cup fresh lemon juice
  • 2 ounces white chocolate, such as Ghiradelli, broken into pieces
Seared Scallops:
  • 1 tablespoon canola oil
  • 12 large sea scallops, muscles removed from sides if needed
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons unsalted butter
Pea Tendril Tomato Salad:
  • Fresh pea tendrils
  • Chopped tomatoes
  • 1/2 lemon, juiced
  • Olive oil
  • Kosher salt and freshly cracked black pepper

Directions

Watch how to make this recipe.

For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.

Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate.

For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.

Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Pan-Seared Scallops in Seaweed Butter

Recipe courtesy of Luke Nguyen

Pan Seared Scallops with Crab Salad and Carrot Puree

Seared Scallops

Recipe courtesy of Alton Brown

Chuck's Eat the Street-Pan Seared Diver Scallops and Sea Urchin Beurre Blanc

Recipe courtesy of Chuck Hughes

Pan Seared Scallops with Sweet Yellow Corn and Black Truffle Succotash with Red Pepper Nage

Recipe courtesy of Paul Player

Pan Seared Sea Scallops with Parsnip Puree, Baby Carrots, Arugula and Balsamic Reduction

Recipe courtesy of Charles Mereday

Pan-Seared Scallops, Fried Grits, Collard Greens, Smoked Bacon and Tabasco Aioli

Recipe courtesy of Bistro 22

Pan Seared Scallops with Sweet Yellow Corn and Black Truffle Succotash with Red Pepper Nage

Recipe courtesy of Paul Player

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c