Pan Seared Scallops in an herb butter white wine reduction + Hazelnut Haricot Verts

i kind of made this up as i went so i dont remember exactly how i did it….

INGREDIENTS:

  • 6-7 dry packed scallops
  • butter
  • olive oil
  • parsley
  • hericot verts
  • shallots, minced
  • hazelnuts, toasted and chopped
  • 1/4 cup white wine

INSTRUCTIONS:

  1. blanch haricot verts 3 min, and submerge in ice bath. drain and set aside.
  2. pat scallops dry (creates better crust when not wet)
  3. heat 1 part butter 1 part olive oil in pan until just smoking hot.
  4. place scallops in pan, in batches to avoid crowding. now don’t touch!
  5. season with salt/pepper.
  6. sear for ~2 -3 min undisturbed until a golden crust forms on the bottom.
  7. flip and sear 2-3 more min. should be slightly bouncy in the centers when you gently press down on them. *
  8. remove from heat and set aside.
  9. return pan and heat on medium.
  10. add a bit more butter, saute shallots until soft ~ 1 min
  11. add white wine and reduce a couple of minutes. (i think i also added some chicken stock for more flavor..)
  12. add a bit more butter until sauce thickens.
  13. salt to taste.
  14. add hericot verts and toss until warmed through.
  15. plate hericot verts next to scallops and spoon remaining sauce over scallops.
  16. top scallops with parsley and verts with crushed hazelnuts.
  17. serve!

*note: better to undercook scallops than overcook! keep in mind they will continue to cook through after plating.

oh and a word of caution. i always manage to set off the smoke detector when i make scallops. it creates a lot of smoke. so open your windows and close your bedroom doors!

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One Comment to “Pan Seared Scallops in an herb butter white wine reduction + Hazelnut Haricot Verts”

  1. Excellent content material, thankyou

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