Excellent, quick and easy. Adapted from Epicurious, Gourmet 2002
Make beurre blanc:
Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
Sauté scallops:
Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 646 | ||
Calories from Fat: 379 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 673.3mg | 23 % | |
Potassium 1268mg | 33 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.9g | ||
Protein 53.2g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 646
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