Saturday, March 03, 2007
Scallops with Brown Butter Beurre Blanc
A whole week with no cooking means I am far too busy! But today was the perfect day to start again.
I began my day with a leisurely coffee and bagel at a darling little place called Posh Nosh with one of my very best girlfriends, a trip to my favorite farmers market in Downtown Mesa, some girly shopping and a sale on fresh scallops!
It gets better...a Roussanne from my wine club, weather that is 70 degrees and sunny with a breeze and a hot date to look forward to tonight with my boyfriend.
But first, the lunch Kelley and I shared.
Seared Sea Scallops with Brown Butter Beurre Blanc over Wilted Baby Spinach:
(serves 2 as a light meal)
6 large (preferably fresh) sea scallops
2 tbs butter, plus 2 tbs butter cut into cubes and chilled
1/4 c white wine
1/4 c heavy cream
1 tbs chopped shallots, plus 1/2 shallot cut into rings
4-6 cups fresh baby spinach (I had organic, locally-grown and it was SO good)
Olive oil as needed
Salt and white pepper to taste
Melt 2 tbs butter over high heat in a saute pan (don't use non-stick). Once butter melts and is beginning to brown slightly, add scallops (pat scallops dry before adding to pan). Do not move the scallops at all, let sear for 3-4 minutes, then flip them over. Salt and pepper to taste, then remove from pan after another 3-4 minutes or so. Keep warm.
In the same saute pan, add chopped shallots and white wine. Reduce until almost dry. Add cream and bring to a boil. Remove pan from heat and begin to whisk in butter, one cube at a time until the sauce is thick and emulsified. Salt and pepper to taste.
Meanwhile, heat olive oil in a saute pan and saute shallot rings until slightly golden. Add baby spinach and saute just until beginning to wilt.
To plate, make a small pile of spinach, top with seared scallops and drizzle with sauce. Serve immediately.