Careme

Instructions

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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.

Want more detail? See the temperature guide.