The thing I miss most about life in the lowcountry (besides the friends and family, of course!) is the food, and especially the fresh seafood at your fingertips. Chef Patrick Long, of The Green Room, gave me a taste of “home” with his seared scallops and basil buerre blanc. He also shared a few tips* on searing scallops successfully…helpful for someone who’s intimidated by the little guys like I was!
Yields: 4 Servings
1 1/2-2 pounds U-10 Scallops, De-footed (16 scallops)
1/2 cup blended oil 75% Canola, 25% EVOO
2 teaspoons Fresh Ground Pepper
1 teaspoon Sea Salt
1. Heat a thick, 10 inch sauté pan over high heat until extremely hot.
2. Place scallops in a small mixing bowl and season with salt and pepper, then coat with a small amount of oil to prevent sticking.*
3. Add the remaining oil to sauté pan and heat until oil begins to smoke.
4. Carefully add scallops to pan, placing with enough space between each one to allow circulation of heat. Sear on high heat for 3 to 4 minutes on one side, or until dark golden brown. Be aware of amount of heat – too much and they will burn, too little and they will not brown.*
5. Once scallops are seared, flip over in pan and remove from heat. Let scallops continue to cook for 3 to 4 minutes.
6. Serve with Basil Buerre Blanc.
Basil Buerre Blanc
Yields: 2 Cups
2 cups White Wine
2 cups Heavy Cream
2 sticks of butter, cold and small diced
3 springs of Thyme
1 lemon, halved and juiced
12 Basil leaves, Chiffonade
Salt and Pepper to taste
1. Add white wine, thyme, and lemon juice into a medium-sized sauce pot. Bring liquid to a boil and reduce down until almost gone or about 1 tablespoon left.
2. Add heavy cream. Bring mixture to a simmer and reduce down by half.
3. Once cream mixture has thickened down, take off the heat, add butter in small amounts, and whisk until all butter has melted into the cream.
4. Strain mixture through a fine mesh strainer and add basil. Season to taste.
Chef Pat served his scallops over a polenta cake with asparagus and it was amazing! Now take to the kitchen and get searing! Happy Thanksgiving!