How to make the perfect pan-seared scallops
On days when you feel like showing off in the kitchen, a sophisticated choice of pan-seared scallops might just be what you need. But with every other kind of seafood, nailing the right condiments and sides are crucial to making the fresh produce shine. Intercontinental Singapore's executive sous chef Philippe Duc shares a recipe you can steal just in time for the ongoing Lunar New Year festivities. Hokkaido scallops, croutons and a generous splash of white wine? Yes, any day.
Pan-seared scallops with broccoli, croutons and lemon in beurre-blanc sauce: Here's what you need
12 Fresh Hokkaido Scallops
20 rosettes of Broccoli
1 piece of Shallot, finely chopped
100ml White Wine
30ml Xeres Vinegar
20ml Cooking Cream
1 piece of Fresh Lemon
1 slice of White Bread
Italian parsley, chopped
Pan-seared scallops with broccoli, croutons and lemon in beurre-blanc sauce: How to make it
1. Boil the broccoli in salted boiling water untill fully cooked.
2. Melt 40g of buter in a saucepan before increasing the heat to medium-high. Stir the butter continuously.
3. Once the milk solids turn dark brown, remove the saucepan from heat and immediately filter it with cheese cloth. Set the brown butter aside to cool to room temperature or set it over an ice-bath to cool it quickly.
4. In a clean saucepan, add white wine, Xeres vinegar and shallots. Mix well and reduce it over heat untill approximately three tablespoons of sauce is left.
5. Add cooking cream and 50g of butter into the mixture and stir to complete the beurre-blanc sauce. Add the cooled brown butter into the beurre-blanc sauce little by little while stirring continuously.
6. Strain the mixture with the sieve. Remove the lemon peel and dice the lemon. Add the lemon pieces and chopped parsley into the sauce and stir.
7. Cut the bread into small cubes. Place them on a baking tray and bake them in an oven at 150°C for 7-8 minutes until brown. Leave the croutons aside.
8. Place a clean saucepan over medium-high heat and wait till the saucepan is hot. Dab the scallops dry and make sure there is no moisture on their surface
9. Add olive oil and add the scallops into the sauce pan. Cook them for 2 minutes without moving them before flipping them over. Cook the scallops for another 2-3 minutes before removing them from the pan.
10. Add 10g of butter to the scallops to give them a fragrant finish.
11. To plate, place scallops in a dish, arrange the broccoli and drizzle the sauce over the scallops. Top it off with croutons.