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.
My scallops and beurre blanc sauce were amazing! Cooked this for some friends and they were very impressed! The veggies did not get as roasty-brown as I was expecting, and they required a bit extra cooking time (maybe 10 extra minutes). Because the veggies needed extra time, the scallops were waiting for a while - so be careful for that. But, everything was still delicious!
I love scallops but for me the stars of this dish were the veggies and beurre blac! Delicious, delicate, and so easy! I did have trouble with the cook time for the veggies but otherwise cooked as directed. Caution: watch out you don't have too much oil in your pan or the pan isn't hot enough, otherwise the scallops won't sear properly.
I usually don't like scallops, and maybe because its summer and they were really fresh, but this was delicious. Used Dry Vermouth for my white wine, which is my personal favorite. Served with Quinoa... NOM!
I loved this dish! Didn't change the essence of it, but made modifications to prep work and temperatures. First, lay out the scallops on a plate with paper towels top and bottom to dry. Then, cut up all the veggies, add oil and place on the jelly roll pan w/ non-stick foil. *Preheated oven to only 475* Next, slice garlic; and grate lemon rind so it is ready to go. Lastly (for prep) chop the shallot, add wine, and set it to boil (Med-High heat). Put the first round of veggies into the oven (4-5 minutes) & after adding the tomato and garlic is perfect timing for the 6 minutes of boiling to be finished for the wine/shallot mixture. Strain, put wine back in saucepan, add butter about 1/4 of a tablespoon at a time, wait until each cube is melted stirring constantly. After another 4 minutes of oven roasting veggies turn off oven (but keep veggies in until serving). Then sear the scallops over med-high heat if using hard anodized or cast iron (high heat is too high!!)
Excellent!!!! No changes needed.
This was really wonderful!! But I think it's a weekend meal...a lot of prep involved. Also, here's a tip, don't make the scallops in the house...I'll put the iron skillet on the grill next time! Apparently, our exhaust fan doesn't work so well. Our security alarm went off, the dogs went crazy, the security company called...complete choas. :-) But it was delicious!
Absolutely divine! I made this exactly as directed and it was wonderful. I thought the vegetables might not be done when I took them out of the oven, but they were perfect. Delicious! The colors are beautiful.
The taste was great and I will definitely make again. However, the directions did not work for my stove/oven and I will need to tweak. Heating my skillet on high was way too hot and although I ended up doubling the cook time of the veggies they were barely cooked well enough and had no browning.
Loved this recipe!!! It is Definatly worthy of a special occasion. The veggie mix was easy to put together and is a quick meal good for a weeknight. The sauce pulls it together and adds a nice flavor. I made it with cooking lights corn pancakes with smoked salmon. Delish!
