What to do when the fish dies and you can't release it.
Sauteed Scallops with Lemon Beurre Blanc from the Williams Sonoma Seafood Cookbook
Sauteed Scallops with Lemon Beurre Blanc from the Williams Sonoma Seafood Cookbook
30 large scallops
sea salt and freshly ground white pepper
Canola or grapeseed oil for sauteing
For the Lemon Beurre Blanc:
1 Tablespoon fresh lemon juice
1 Tablespoon dry white vermouth or wine
1 small shallot, minced
1/4 c. cold unsalted butter, cut into 12 pieces
salt and freshly ground white pepper
minced fresh chives, for garnish
Pat the scallops dry with paper towels. Season on both sides with salt and white pepper to taste. Coat the bottom of a large saute pan with with oil and heat over medium-high heat until the oil shimmers. Add the scallops, in batches as needed to avoid crowding, and sear on each side until lightly golden brown, about 1 minute on each side. Using a slotted metal spatula, transfer the scallops to a platter in a low (200-degree F) oven to keep warm.
To make the lemon beurre blanc, combine the lemon juice, vermouth, and shallot in a small, heavy nonreactive saucepan. Bring to a low boil over medium-low heat and cook until the liquid is reduced to about 1 teaspoon. Remove the pan from the heat, and, using a whisk, beat in 1 piece of butter, then a second piece. Place the pan over very low heat and whisk in the remaining butter one piece at a time to make an emulsified sauce. Remove from the heat and whisk in salt and white pepper to taste.
Pour the beurre blanc over the scallops and sprinkle liberally with the chives. Serve immediately. Makes six full course servings.