Careme

Instructions

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1. 1.

   Pat 12 ounces sea scallops very dry and remove any small side muscles. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt, then refrigerate uncovered for 15 minutes while preparing the vegetables.

2. 2.

   Peel and cut 12 ounces yellow potato into 1-inch pieces. Trim 10 ounces organic green beans. Mince 1 small shallot. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 2 tablespoons juice. Finely chop 2 tablespoons Italian parsley.

3. 3.

   Combine the prepared potatoes and 4 cups water in a saucepan. Bring to a boil, reduce to a lively simmer, and cook for 12 to 15 minutes, until completely tender. Drain well and return to the warm pan for 1 minute to evaporate excess moisture. Mash until smooth with:

   • 3 tablespoons unsalted butter
   • 1/3 cup whole milk
   • 1 1/4 teaspoons Diamond Crystal kosher salt
   • 1/8 teaspoon black pepper

   Cover the pommes purée and keep warm over very low heat.

4. 4.

   Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared green beans and 1 teaspoon Diamond Crystal kosher salt; cook, tossing occasionally, for 3 minutes. Add 2 tablespoons water, cover, and cook for 3 minutes. Uncover and cook for 2 more minutes, until crisp-tender and blistered. Toss with 1 tablespoon prepared lemon juice and 1/8 teaspoon black pepper, then transfer to a warm plate.

5. 5.

   In a small saucepan, combine the prepared shallot and 1/3 cup dry white wine. Boil over medium-high heat for 4 to 5 minutes, until reduced to about 2 tablespoons. Reduce the heat to low and whisk in:

   • 3 tablespoons cold unsalted butter, 1 tablespoon at a time
   • 1 tablespoon prepared lemon juice
   • 1 teaspoon prepared lemon zest
   • 1 tablespoon chopped Italian parsley

   Remove the lemon-shallot beurre blanc from the heat and keep warm without boiling.

6. 6.

   Pat the presalted scallops dry again and season with 1/4 teaspoon black pepper. Wipe out the large skillet and heat 1 teaspoon extra-virgin olive oil over high heat until shimmering. Add the scallops with space between them and sear without moving for about 2 minutes. Turn and cook for 1 to 2 minutes more, pulling them at 125°F. Transfer to a plate and rest for 2 minutes.

7. 7.

   Divide the warm pommes purée between two shallow plates, arrange the green beans alongside, and set the scallops over the purée. Spoon over the lemon-shallot beurre blanc and finish with the remaining 1 tablespoon chopped Italian parsley.

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