SEARED SCALLOPS WITH HOT SAUCE BEURRE BLANC

SEARED SCALLOPS WITH HOT SAUCE BEURRE BLANC image

Yield 4 servings

Number Of Ingredients 14

For the salsa:
1 large shallot, finely chopped
¼ cup finely chopped fennel fronds
1 cup chopped cherry tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
For the scallops:
1 pound large dry-processed sea scallops (about 12)
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
2 tablespoons white wine
Juice of 1 large lemon
¼ cup Crystal hot sauce (Frank's or Texas Pete's can be substituted; do not use Tabasco)
2 sticks (1/2 pound) chilled butter, cut into cubes

Steps:

Make the salsa: 1. Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside. Make the scallops: 1. Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with kosher salt and a small grind of black pepper. 2. Heat oil in a good-quality, nonstick frying pan over medium-high heat. When oil is very hot and begins to shimmer and release a slight amount of smoke, place scallops in the pan in a single layer and reduce heat to medium. (Depending on the size of the pan, scallops may have to be cooked in two batches.) Let cook undisturbed for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate. 3. Turn heat back to medium-high and add wine, lemon juice and hot sauce, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce becomes emulsified and glossy. Stir in any juices from the scallops, then remove from heat. 4. To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.