Seared Scallops with Tomato Beurre Blanc
Homemade tomato beurre blanc gives this dish a sophisticated French feel. But it’s easy enough to make for a casual family meal; serve it with rice or a crusty bread to soak up the rich sauce.
Recipe information
Yield
Makes 6 servings
Ingredients
FOR TOMATO BEURRE BLANC
FOR SCALLOPS
Preparation
MAKE TOMATO BEURRE BLANC
Step 1
Soak the tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together the 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.
Step 2
Cook the shallots 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 the wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
Step 3
Reduce the heat to low and whisk in the 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 the water and lemon juice, then season with salt and pepper.
Step 4
Transfer the tomato beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
MAKE SCALLOPS
Step 5
Pat the 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.
Step 6
Transfer cooked scallops to a platter, and loosely cover with foil to keep warm. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
Step 7
Spoon 3 tablespoons tomato beurre blanc onto each of six plates, then top with scallops.
