Saturday, August 9, 2014

The Upgrade and Seared Scallops with Herb Butter Sauce

We moved.  Saturday March 15 we packed up our little 400 square foot carriage house in the West End and loaded all of our belongings into a borrowed school bus and a friend's small storage space.  Three days later we signed the papers and closed on our first place to call our own.  We are now 3 miles outside of town but have increased to 1100 square feet.  We miss our little home and being able to walk to town, but are quickly adapting to more space and the ability to make it our own.

One of the first big meals I made here was Seared Scallops. Paired with salad, fresh peas, bread and delicious Chardonnay they made quite the treat.  As with most seafood, the quality of the scallops is key to a stellar dish.

Seared Scallops with Herb Butter Sauce
Adapted from Fine Cooking

Seared Scallops

  • 5-6 Jumbo Scallops per person (about 1 pound for 2 people)
  • coarse salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil
Herb Butter Sauce
  • 3 tablespoons unsalted butter
  • 1 small shallot, finely diced
  • 1/4 cup dry white wine
  • 1/3 cup finely diced fresh herbs (I used flat leaf parsley and chives)
  • 1/4 teaspoon finely grated lemon zest
  • coarse salt and freshly ground pepper
  1. Remove muscle from shell and rinse under cold water.  Thoroughly pat dry and season with salt.  
  2. Heat a large, very heavy pan over medium-high heat 1-2 minutes.  I used a cast-iron skillet. 
  3. Add butter and oil to pan and heat until fat just begins to smoke.
  4. Place scallops in a single layer, ensuring that they do not touch each other.  
  5. Allow to sear 2-3 minutes on the first side.  Do not move or disturb scallops.
  6. Scallops are ready to flip when they easily release from the pan with a metal spatula.  
  7. Flip and sear 2-3 more minutes.  
  8. Remove pan from heat and transfer scallops to a plate.  Keep in a warm area.
  9. Allow the pan to cool a bit, and then return to medium heat.
  10. Add 1/2-tablespoon butter to the pan and cook the shallot until translucent (1-2 minutes).
  11. Add the white wine and simmer until reduced by half.  
  12. Add herbs and lemon zest.
  13. Reduce heat to low and add rest of butter, whisking constantly to work into a smooth sauce.
  14. Return scallops to pan and turn to coat.  Serve immediately with fresh lemon wedges as garnish.
and some pics of the new place:
(this is absolutely a work in progress...)

Living Area:


Dining and Bar:

 Master Bed and Bath:

 2nd Bedroom (2nd bath not pictured...):

 Front (we are bottom right):

And our lovely deck with this awesome view: 

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