Wednesday, November 1, 2006

Day-Boat Scallops with Citrus Beurre Blanc

Recipe from Around the Table: Kathy Hughes of Hughes Seafood
By Vesna Vuynovich Kovach
In Brava Magazine (formerly ANEW), November 2006

If you’ve ever had scallops that were mushy, chalky white and flavorless, chances are they spent up to 10 days on a board a fishing boat, soaking in phosphate preservative. Day-boat scallop fishers, by contrast, bring in the tasty bivalves daily, as their name suggests. Kathy recommends serving these fresh beauties with roasted asparagus and pine nut couscous.

Day-Boat Scallops with Citrus Beurre Blanc
One dozen day-boat sea scallops
salt and pepper

Season scallops with salt and pepper. Set a heavy-bottomed saute pan or a nonstick skillet over high heat. Heat a small amount of olive oil. Add scallops and sear for 3 to 4 minutes per side. Serve with Citrus Beurre Blanc, below.

Citrus Beurre Blanc
2 tablespoons butter
1 shallot, minced
1 clove garlic, minced
1/4 cup dry white wine
1/4 cup orange juice
1/2 teaspoon fresh thyme leaves
1/4 cup cream
Chopped chives for garnish
Salt, pepper and lemon juice to taste

Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, but do not brown. Deglaze with white wine. Bring to a simmer and reduce by one-half. Add orange juice and thyme. Continue to simmer and again reduce by one-half. Add cream. Reduce until slightly thickened. Season with salt, pepper and a squeeze of fresh lemon juice. Spoon over scallops. Sprinkle with chopped chives.

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