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Serves 6
2# day boat scallops
Sprinkle scallops with salt and sear in hot, almost smoking, sauté pan
until golden brown on each side, approximately 2 minutes on each side.
Serve with verjus-vanilla beurre blanc.
Ingredients for Verjus-Vanilla Beurre Blanc:
1 1/2 sticks butter, unsalted
2 Tbsps shallots, fine dice
1/2 vanilla bean, split
1/4 tsp saffron
1/2 cup verjus from Navarro Vineyards
1 oz heavy cream
Technique:
Melt 1 Tbsp of the butter in a small non-reactive saucepan (Calphalon or
stainless), add shallots, scraped seeds from vanilla bean, vanilla bean pod
and saffron. Sweat over very low heat for 1 minute.
Add verjus and reduce by half to approximately 1/4 cup. Cut remaining
butter into small pieces and whisk into sauce over low flame. When butter is just completely melted, remove from heat immediately and strain through fine sieve. Whisk cream in and season with salt and white pepper to taste.
Use immediately or hold in pre warmed thermos up to one hour ahead.
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