Seared Scallops with Beurre Blanc Sauce and Watermelon Salsa

Seared scallops, salsa

Dinner, Scallops, Fish and seafood

French

Yield: 2

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Seared Scallops with Beurre Blanc Sauce and Watermelon Salsa

Level: Easy

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Ingredients

For the Salsa:

• ½ cup finely diced watermelon
• ½ cup finely diced cucumber
• ½ cup finely diced red onion
• 1 finely diced serrano chili, stem, ribs, and seeds removed
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• Salt

For the Scallops:

• 8 large sea scallops
• Salt and pepper
• 2 tablespoons Canola oil
• ¼ cup white wine
• ¼ white wine vinegar
• 1 tablespoon heavy cream
• ½ stick chilled butter, cut into cubes

Preparation

Make the Salsa:

1. Mix watermelon, cucumber, onion, pepper, and lime and lemon juice. Salt, to taste, and set aside.

Sear the Scallops:

1. Pat scallops dry on both sides with a paper towel. Sprinkle one side with salt and a small grind of black pepper.
2. Heat oil in a good-quality, large nonstick frying pan over medium-high heat. When oil is very hot and begins to shimmer, place scallops in the pan and reduce heat to medium. 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 plate.

Make the Sauce:

1. Turn heat back to medium-high and add wine and vinegar, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Add cream and a few small pieces of butter. Stir gently with a whisk until the butter starts to melt. When the first pieces of butter have melted, add more butter and whisk vigorously. Turn the heat off and stop whisking once the mixture becomes glossy and thick.

Assemble and Serve:

1. Spoon sauce onto two individual plates, place scallops on sauce, and top each with a spoonful of salsa.

Notes

For a perfect sear, make sure the scallops are very, very dry before adding them to the pan.

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