Dirty Beurre Blanc Scallops
Full disclosure, the sauce is NOT a true beurre blanc - hence the Dirty Beurre Blanc. But these are one of my favorite sauces to pair with a beautifully pan seared scallop! Tips and Tricks included!
One of the most common requests I get is how to cook scallops properly. A lot of people shy away from them because they’re afraid when they are truly one of the easiest proteins to cook. I am going to show you how to get the perfect sear - every time.
Now, I know this isn’t a true beurre blanc sauce. The whole point of a beurre blanc is that it is a very delicate sauce, light in color and subtle in taste. It is usually just shallots, white wine, white wine vinegar that you reduce to almost nothing and then emulsify the butter, quite a bit of butter actually. In this recipe, I used the same pan that I seared the scallops in to make my sauce. I also added a lot of things that don't normally go in a beurre blanc - hence the name - Dirty Beurre Blanc Scallops.
Have any questions? Join my chat and I’ll help you out! I’m just a text away!
Psst….Some Secrets Before You Start
Buy ‘dry’ scallops, this means they are not previously injected with water and sodium tripolyphosphate. You want dry scallops because they develop a nice hard sear when you cook them as opposed to wet scallops that release that liquid while cooking.
Always make the surface is very dry. You can let them sit in the fridge uncovered for one hour. Another option is use a hair dryer on cool or a portable fan to draw excess moisture out. This will help develop a nice crust while searing.
When searing these Dirty Beurre Blanc Scallops, DON'T mess with them. That will help them develop that nice golden crust.
My restaurant secret to getting that beautiful hard sear without overcooking is searing longer on one side and taking them out before they are fully cooked. As they rest, they will continue cooking.
If you buy frozen, look for IQF which means they are individually quick frozen to preserve their freshness and quality.
Ever wonder what U-10 scallop even means? Well I’m here to teach you! U-10 scallops means there are under 10 scallops per pound. This will make sure each one is big enough that they will be large, meaty and perfect for that golden sear and soft center.
The Perfect Pairings
Not sure what to pair with this dish - I got you 😉
Let's start this night out with a Cucumbertini, it's clean, slightly sweet and gorgeous. If you are having this as your main, you could start out with Shrimp and Mango Wonton Tostadas to go with the theme. If you want this Dirty Beurre Blanc Scallop recipe to be your appetizer, Braised Short Ribs with Polenta is a great follow up. Finish your night with a creamy Berry Panna Cotta.
Dirty Beurre Blanc Scallops
Prep: 10 minutes - Cook : 20 minutes - Total - 30 minutes - Servings: 2
Equipment
Pan
Ingredients
1 lb U-10 scallops
salt and pepper, or seasoning salt, to taste
2 scallions, separate white and green part
1 tsp fresh ginger, chopped
3 tbsp sake
â…“ cup mirin
1 tbsp tamari or soy sauce
4 tbsp unsalted butter, cold
1 lemon, zest only
salsa macha or chili crisp, to taste
Instructions
Cut off the foot of the scallop and pat dry really well. Take a fan or a hair dryer on cool and pass it through the scallops for about a minute.
Season scallops with salt and pepper.
Preheat a pan on high for 2 minutes and then add a bit of olive oil. Lower the heat to medium-high and sear the scallops on for 3-4 minutes on one side, flip, and sear for another minute. If the scallops are small, sear for less time. Remove from pan.
In the same pan, drizzle a touch more olive oil and add the white part of scallions, ginger, sake and mirin. Reduce by ¾ and turn the heat off. Add in tamari and cold butter and emulsify.
Serve the scallops over the sauce with lemon zest, salsa macha and green part of scallions and that is it!
Nadia’s Kitchen Cam
Nutrition
Calories: 43kcal, Carbohydrates: 2g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 182mg, Potassium: 49mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 67IU, Vitamin C: 2mg, Calcium: 4mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.