Seared Scallops with Saffron Beurre Blanc

From Yankee Magazine — November 2004

Fish and Seafood Recipes

Preparation Time: 45 minutes

Start to Finish Time: 45 minutes

Yield: 6 to 8 servings

• 2-1/2 cups dry white wine
• 1/3 cup champagne vinegar (you can substitute white wine vinegar)
• 1/4 cup finely chopped shallots
• 1/2 teaspoon saffron threads
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, cut into 3/4-inch cubes, plus 2 tablespoons for searing scallops
• Salt and pepper, to taste
• 2 pounds large sea scallops

In a heavy-bottomed saucepan, bring wine, vinegar, shallots, and saffron to a simmer and reduce by about two-thirds, to 3/4 cup. Add sugar. Slowly whisk in butter cubes, one at a time, incorporating each before adding the next and being careful not to let the sauce boil. Season lightly with salt and pepper to taste. The sauce should be nicely balanced with no strong vinegar taste.

Meanwhile, sprinkle scallops lightly on both sides with salt and pepper. Melt the remaining 2 tablespoons butter in a sauté pan over medium-high heat. Sear scallops about 3 minutes on each side until nicely browned, but not overcooked. Spoon sauce onto warm plates, add scallops, and garnish with caviar (or minced red pepper).

Garnish:

• 2 ounces American sturgeon or salmon caviar or minced red bell pepper

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