When I want to make something special either for an occasion or just because I want to spoil myself, I always think of seafood. My absolute favorite is scallops. I love their light fruity taste and delicate texture. These mollusks are not only flavorful but also very healthy. They are packed with nutrients such as Vitamin B-12, phosphorus, selenium, zinc, magnesium and potassium, rich in omega-3 fatty acids, just to name a few of the health benefits you can get from scallops.
There are many ways to prepare scallops but because of their delicate flavor, it is important to not use ingredients that will overpower them. The method I’m using in this video is with beurre blanc (white butter). It is slightly technical but definitely not complicated. The success of making beurre blanc is to make sure the sauce doesn’t get too hot otherwise the butter will separate. The way to prevent beurre blanc from turning is lifting the saucepan as often as possible, therefore creating a decrease in temperature. I use a stick of butter (1/2 cup) that I divide in 8 pieces. I always make sure that I lift my saucepan every 2 tablespoons of butter. Also always make sure to whisk each tablespoon of butter completely in before adding another one.
As soon as you master the beurre blanc method, you will make this dish over and over again. It is so easy to prepare as well as being an elegant dish. If you really need to impress the in-laws, go with this recipe…it’s a winner…unless your mother-in-law is allergic to seafood! Oh well, you can’t win them all!
Just keep in mind one more important thing about scallops; they require next to no time to cook. Depending on the size, it might take less than 90 seconds per side but usually it is around 2 minutes per side.
The best way to serve this incredible dish is with rice and some steamed vegetables such as green beans, broccolini or asparagus. Don’t get intimidated with the beurre blanc technique, get in your kitchen and give it a try, I am sure you’ll love it.
FOOTNOTE: When making beurre blanc, it is crucial that the sauce doesn't get too hot otherwise it will separate. Keep lifting your saucepan from the heat source after every second butter addition to avoid getting it too hot