Seared Scallops with Espresso Beurre Blanc
- 1 small shallot, finely diced
- 5 stems of parsley (stems only), coarsely chopped
- 4 black peppercorns
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1 teaspoon instant espresso dissolved in 1/4 cup recently boiled water
- 1 tablespoon heavy cream
- 1/4 teaspoon granulated sugar
- Fine sea salt
- 1 stick (8 tablespoons or 4 ounces) very cold unsalted butter, cut into small cubes, plus 1 tablespoon
- 12 to 16 large sea scallops
- This recipe is gluten-free
- Produce
- Parsley, stems of (5)
- Shallot, small (1)
- Seafood
- Sea scallops, large (12)
- Condiments
- Cider vinegar (1 1/3 tablespoon)
- Cooking & Baking
- Granulated sugar (1/4 teaspoon)
- Peppercorns, black (4)
- Sea salt, Fine (1)
- Drinks
- Espresso, instant (1 teaspoon)
- Dairy
- Butter, unsalted (1 stick)
- Heavy cream (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 10, 2010 (2 years ago).
26 people saved this recipe.
