Seared Scallops in Sun-Dried Tomato Beurre Blanc

Preparation time: 10 mins Cooking time: 20 mins Medium Serves: 2

Description

Delicate scallops seared to perfection, then awaken so flavorful in a sweet & just tart enough sun-dried tomato beurre blanc reduction. I know you will savor this one. ¦

Ingredients

1/4 cup roughly chopped marinated sun-dried tomatoes
1/2 stick unsalted butter
1/8 tsp sea salt
fresh coarsely cracked peppercorns
1/4 cup minced shallot
1 clove garlic, thinly sliced
1/4 cup sauvignon blanc
3 tbsp water
1 fresh lemon
2 tbsp olive oil, 2 tbsp butter
8 large sea scallops, flash-dry frozen (Costco has these… very nice)
1 large tbsp cream cheese
buttered, parsley linguine, al dente
fresh grated romano
fresh snipped parsley

Method

Saute shallot in 1 tbsp butter, w/ a few sun-dried tomato pieces until softened. (Be careful not to burn - about 3 mins.) Add chablis blanc and reduce for 2 mins.

Lower heat to low, lifting pan a bit - add rest of butter to melt. Whisk in water, juice of 1 room-temperature lemon. Season w/ sea salt, cracked pepper. Add remainder of sun-dried chopped tomatoes. Reduce to nice sauce consistency (not too thick, not too thin.)

Transfer to bowl and keep warm.

Saute frozen scallops in 2 tbsp butter on low heat, adding olive oil only near end of searing to a nice golden brown (this is to prevent spatter) - turn with tongs only once as each side turns golden and just cooked through - about 7-8 mins total. (Inside should still be slightly opaque.)

Sea salt, cracked pepper to taste.

Add sun-dried tomato mixture back to warm pan juices - stirring in cream cheese until melted. Add hot pasta water to thin sauce to correct consistency.

Spoon beurre blanc onto left center of both plates. Arrange 4 scallops carefully on top.

Place single serving of angel hair buttered, parsley pasta to right. Sprinkle with fresh grated parmesan.

Snip fresh parsley over entire dish, and edges, for plating.

Beautiful!

Bon appetit.