In this video Murray Slinn from the YSE Cookery School demonstrates how to prepare scallops, using a lovely recipe for Pan Seared Scallops with White Wine Beurre Blanc.
So not only will you learn how to get your scallops ready to be seared, but also how to make this tasty Beurre Blanc sauce, one of the classic French Sauces!
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-INGREDIENTS FOR 8-
16 scallops
500g parsnips
300g pears
2000ml vegetable stock
3g xanthan gum
100g beetroot
125ml cider vinegar
50g caster sugar
5g salt
1g cloves
50g shallots
100ml white wine
100ml double cream
250g butter
-METHOD-
Trim the scallops and set aside until ready to serve.
Puree:
Peel and quarter the pears and parsnips, simmer in the vegetable stock until very soft. Strain and retain some of the stock.
Puree in a high speed blender with a tiny amount of xanthan gum, gradually add in the stock until a smooth consistency is achieved. Correct the seasoning.
Beetroot:
Bring the vinegar, sugar, salt and cloves to the boil. Remove from the heat.
Slice the beetroot on a mandolin and soak in the warm pickling brine until required
Beurre blanc:
Finely chop shallots and place in a saucepan with wine. Reduce wine to 1 Tbsp taking care not to burn it.
Add the cream and reduce by a half. Reduce the heat to minimum.
Cut butter into 1cm chunks and whisk in piece by piece. Do not allow sauce to simmer.
Strain and season with salt and pepper.
Finish:
Heat a small pan with a little sunflower oil until it is very hot and add the scallops. It is crucial that the pan is hot and the scallops aren't over crowded as they will stew not colour. Seal one side until golden (around 30 seconds), turn and cook for a further 15 seconds before adding butter and salt / black pepper. Shake the pan to coat the scallops well in the butter and continue to cook for a further minute basting constantly.
Remove from the heat and serve.
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