Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Pat 12 ounces thawed scallops very dry and remove any side muscles. Halve 12 ounces petite gold potatoes, trim 8 ounces green beans, and finely mince 1 ounce shallot.

2. 2.

   Bring 6 cups water and 28 grams kosher salt to a boil in a large saucepan. Add 12 ounces potatoes and boil for 11 minutes; add 8 ounces green beans to the same pan and boil both vegetables for 4 minutes, until the potatoes are tender and the beans are crisp-tender. Drain everything together thoroughly.

3. 3.

   Return 12 ounces potatoes and 8 ounces green beans to the warm pan. Toss the vegetables together with 2 tablespoons unsalted butter, 2 grams kosher salt, and 1/4 teaspoon black pepper; cover and keep warm off the heat.

4. 4.

   Combine 1 ounce minced shallot and 1/2 cup dry white wine in a small saucepan. Simmer over medium heat for 5–6 minutes, until about 2 tablespoons liquid remain. Reduce the heat to its lowest setting and whisk in 1 teaspoon Dijon mustard, followed by 5 tablespoons unsalted butter one tablespoon at a time. Remove from the heat and whisk in 1 teaspoon lemon juice.

5. 5.

   Season 12 ounces dry scallops with 4 grams kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon neutral high-heat cooking oil in a large skillet over medium-high heat; sear the scallops without moving for 2 minutes, then turn and cook for 1 minute. Add 1 tablespoon unsalted butter and baste the scallops for 30 seconds, until golden, opaque, and 145°F at the center.

6. 6.

   Divide the medley made from 12 ounces potatoes and 8 ounces green beans between two warm plates. Arrange 12 ounces seared scallops alongside it, spoon the full batch of shallot beurre blanc over the scallops, and serve immediately.