pan seared scallops with lemon beurre blanc and veg

Not all six of us enjoy scallops. But the half that do? Boy do we.

And while scallops may seem intimidating, cooking them at home shouldn’t be.

It’s all a matter of a hot pan, hot oil, and some completely dried scallops. Sear, and then treat like steak - making sure you don’t over cook, because they will have some carry on cooking after you remove them from the pan to make your sauce.

Which is why we make our veggies first. That way we plate and serve as soon as the sauce is done.

And seriously what sounds bad about fresh vegetables, perfectly cooked scallops all smothered in the perfect beurre blanc? Even if that sauce contains a touch of broth. Come at me. But not until after you’ve made and tasted it.

Ingredients:

drizzle evoo

18 asparagus stalks, woody part removed and cut into thirds

36 snow peas, thinly sliced on a bias

9 artichoke hearts, quartered

½ head frisee

3 Tbsp avocado oil

10 scallops

salt

1 medium shallot, minced

2 garlic cloves, minced

¾ cup white wine

¼ cup chicken stock

4 Tbsp butter, cut into 1 T pats

juice of 1 lemon

½ bunch fresh dill, minced

3 Tbsp minced chives

Directions:

Heat sauce pan to medium high heat. Once heated, add evoo. When shimmering add in asparagus, snow peas, artichokes, and frisee. Stir and cook until softened, but still green. Remove from pan.

Add avocado oil.

Pat scallops dry and remove foot. Salt.

Once oil is shimmering, add scallops to oil. Cook until scallops until they form a golden brown crust and are easily moved about 2 - 3 minutes. Flip scallops over. Remove from pan once scallops are opaque in the center and barely firm to touch.

In same pan, using fond (the brown bits left in the pan from protein) leftover from scallops, add in shallot. Cook until slightly opaque, stirring frequently.

Add in garlic. Stir and cook for 30 seconds.

Deglaze pan with white wine. Bring to a boil and then turn down to a simmer.

Add in stock. Stir to combine.

Let simmer until sauce reduces.

Remove from heat.

Stir in butter until melted and sauce emulsifies.

Add in lemon juice and fresh herbs.

Plate vegetables. Top with scallops. Pour sauce over top.

Should make 3 to 4 servings.