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 1 teaspoon kosher salt to a boil in a saucepan. Add 12 ounces potatoes and cook for 11 minutes; add 8 ounces green beans and cook both for 4 minutes, until the potatoes are tender and the beans are crisp-tender. Drain well and separate the vegetables.

3. 3.

   Toss 12 ounces hot potatoes with 1 tablespoon unsalted butter, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss 8 ounces green beans with 1 tablespoon unsalted butter, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; cover both to keep warm.

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 low and whisk in 1 teaspoon Dijon mustard, then whisk in 3 tablespoons unsalted butter one tablespoon at a time. Remove from the heat and whisk in 1 tablespoon lemon juice.

5. 5.

   Season 12 ounces dry scallops with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat; sear the scallops without moving for 2 minutes, then turn and cook for 1–2 minutes, until deeply golden, opaque, and 145°F at the center.

6. 6.

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