Yes, I took that photo with my iPhone.
I made these the other night when a super friend of mine, whom I met in Myanmar, came over for dinner. As he is one of my favorite people, I decided to roll out the culinary red carpet for a brother.
Can you dig it?
♫ Music Pairing: Friends of Distinction. ♫
Yeah, you all know this song. Ohh, let’s dig it!
For the beurre blanc
- 2 sticks cold butter – that’s 16 tbsp.
- 1 tomato (plum-sized works nicely)
- 2 tbsp. champagne vinegar (or sherry vinegar, or white wine vinegar)
- 3 tbsp. white wine (dry works best)
- 2 shallots
- 1 tbsp crème fraîche
For the scallops
- 1 – 2 lbs. large sea scallops with tendons removed
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- Salt and pepper
- First, the beurre blanc. Remove the seedy, watery bits from your tomato and finely chop the flesh. Squeeze out any extra water if need be. Finely chop your shallots, too.
- Put your tomato, shallots, vinegar and wine in a sauce pan and get it turnt to medium/high, and boil it for about 5 minutes to reduce and thicken it a bit.
- Add the crème fraîche and let it simmer down now for another minute or two.
- Now the butter. Add the cold butter, one tbsp at a time. Let it fully dissolve before adding the next chunk. Kinda like you do with the risotto process.
- Once all your butter is dissolved, you’re done! Traditionally, you strain the sauce now. But those chunks of shallot are delicious and I like to keep em in there!
- Keep your sauce warm.
- And then, sear your scallops. America’s Test Kitchen (via the Splendid Table) has excellent instructions here.
- Spoon the sauce over the scallops and enjoy!