Seared Scallops with Summer Vegetables and Beurre Blanc

Seared Scallops with Summer Vegetables and Beurre Blanc Recipe
Photo: Nigel Cox; Styling: Cindy Barr
Principles 18 & 20: A screaming-hot skillet and baking sheet yield fantastic seared scallops and quick-roasted veggies. The luxurious sauce is little more than butter emulsified into reduced white wine--keep the butter cold and whisk it in gradually for the creamiest sauce.

Yield:

Serves 4 (serving size: about 4 ounces scallops, about 1 cup vegetables, and about 1 tablespoon sauce)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 345
Fat 17 g
Satfat 6.6 g
Monofat 7.3 g
Polyfat 1.6 g
Protein 31.1 g
Carbohydrate 14.9 g
Fiber 2.5 g
Cholesterol 79 mg
Iron 1.5 mg
Sodium 660 mg
Calcium 85 mg

Ingredients

1/2 cup dry white wine
1/4 cup chopped shallots
3 tablespoons chilled butter, cut into small pieces
1/2 teaspoon grated lemon rind
5/8 teaspoon kosher salt, divided
1 medium zucchini
1 medium yellow squash
1 orange bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
2 tablespoons olive oil, divided
1 cup grape tomatoes
3 garlic cloves, thinly sliced
1/2 teaspoon black pepper, divided
1 1/2 pounds sea scallops
1/4 cup small basil leaves

Preparation

1. Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven as it preheats).

2. Combine wine and shallots in a small saucepan; bring to a boil. Cook 6 minutes or until mixture is reduced to 2 tablespoons. Strain through a sieve into a bowl; discard solids. Return mixture to pan. Gradually add butter, stirring with a whisk until smooth and emulsified. Stir in rind and 1/8 teaspoon salt; keep warm.

3. Cut zucchini and yellow squash in half lengthwise. Cut each half crosswise into 3 pieces; cut each piece lengthwise into 4 strips. Combine zucchini, squash, bell pepper, onion, and 1 tablespoon oil in a large bowl; toss to coat. Arrange vegetable mixture carefully onto preheated jelly-roll pan. Bake at 500° for 3 minutes. Add tomatoes and garlic; toss gently. Bake at 500° for 4 minutes or until vegetables are lightly browned. Remove from oven; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

4. While vegetables cook, heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add scallops to pan; cook 1 1/2 minutes on each side or until scallops are seared and desired degree of doneness. Serve scallops with vegetable mixture and sauce; garnish with basil leaves.

Note:

Ann Taylor Pittman,

August 2012
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