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.

Want more detail? See the temperature guide.