• >
  • Recipes
  • >
  • Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc

Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc

Photo: Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
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
    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
      recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on April 18, 2012

        Flag

        This was absolutely heavenly! I didn't use quite as much vinegar and lemon juice (I'm not a fan of tangy, and I just added some extra white wine. This dish sauce was so delicious, my boyfriend grabbed a spoon and started to eat the left overs off his plate.

        people found this review Helpful.
        Was this review helpful to you? Yes | No

      • on February 17, 2012

        Flag

        my 3 year old girl watch your show with me and and said, "I want to help you make it dada". So I did and all my girls (3 love it. Thank you Kelsey.

        people found this review Helpful.
        Was this review helpful to you? Yes | No

      • on February 15, 2012

        Flag

        made this last night for valentines day. the beurre blanc was delicious. we also had lobster and it went good w/that as well. loved it! thanks kelsey!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How