SEARED SCALLOP WITH BEURRE BLANC SAUCE AND WILTED ARUGULA

SEARED SCALLOP WITH BEURRE BLANC SAUCE AND WILTED ARUGULA
SEARED SCALLOP WITH BEURRE BLANC SAUCE AND WILTED ARUGULA

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • see below

Directions

To make a classic beurre blanc heat 1 minced shallot in 3 oz white wine and 1/2 tsp white wine vinegar until almost all the liquid is gone, then add 2 tbsp cream and swirl and cool 1 minute, then add 8 tbslp cold cubbed butter and whisk until forming a creamy emulsion. Season with salt, pepper and juice of one lemon after off the heat. Do not use an aluminum pan for this due to acid with turn sauce greyish color. Cover and set aside. Meanwhile heat pan and salt and pepper scallops, sear 5-7 minutes, turn and seat same time. Then remove from pan. Take same pan and add 1 minced shallot, 2 sliced garlic cloves and heat, then add one minced and seeded tomatoe, then add 1 bag argula and salt and pepper and cook short time to wilt it. To plate but down arugla, then scallops on top and top with sauce. I TRIED THIS 4/1/12 AND IT WAS VERY GOOD.

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