Best Seared Scallops With Warm Tuscan Beans Recipes

SEARED SCALLOPS WITH HOT SAUCE BEURRE BLANC

Seared Scallops With Hot Sauce Beurre Blanc image

This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce. The scallops need to be dry, a term that refers to how they are processed. It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron. Patience and a smoking hot pan are key. Really get a good sear on the scallop before you flip it. The salsa provides a way to use the feathery tops of a fennel bulb, but tarragon or other herbs can be substituted.

Provided by Kim Severson

Categories dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large shallot, finely chopped
1/4 cup finely chopped fennel fronds
1 cup chopped cherry tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
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
1/4 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:

Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.
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.
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.
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.
To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 30 grams, Sodium 832 milligrams, Sugar 4 grams, TransFat 2 grams

SEARED SCALLOPS WITH WARM TUSCAN BEANS RECIPE - (3.7/5)

SEARED SCALLOPS WITH WARM TUSCAN BEANS Recipe - (3.7/5) image

Provided by ValS

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, divided
1 1/2 pounds sea scallops
1/4 teaspoon salt
1 cup prechopped onion
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
2 tablespoons chopped fresh basil
Feta cheese to taste

Steps:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm. 2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil and sprinkle with feta to taste. Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.