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.


Kristen said...

I am so jealous of your day... it sounds like a dream... too perfect for words!
Lovely meal!

Kirsten said...

Thanks Kristen!! It was such a perfect day and a nice way to relax from a busy week.

Although I am not Catholic, I LOVE lent because all of the grocery stores go seafood crazy and it's nice for all of us!

KelleyAZ said...

These scallops were TO DIE FOR. A perfect meal, paired with a delicious wine, shared with a great friend on a perfect day... it just doesn't get much better than that! Your cooking is AMAZING Kirsten. Feel free to invite me over anytime :) XOXO

Lis said...

So simple and so delicious. I could live on something like this, because the fresh scallops and spinach most definitely cancel out the heavy cream and butter, yes?

Glad you had such a good day!

Spike said...

This is one great recipe, served it with rice and it disappeared in minutes. Cooked the shallots until just before they burned, which complements the brown butter.

tiago said...

Hi kirsten is nice see someone so interested by sea food i love scallops too!!have you try scallops with "coulis de poivron"wish it means is a sauce with red green and yellow pepper's is nice you must try that. said...

Thanks for the post, pretty worthwhile info.