Seared Scallops With Vanilla Butter Sauce
This dish that you would typically order in a restaurant is perfect for a fancy romantic dinner at home!
Ingredients
For Vanilla Butter Sauce
1/2 A1 Vanilla organic vanilla bean
2 tablespoons minced shallots
- 240ml dry brut Champagne
- 120ml whipping cream
- 2 sticks unsalted butter cut into small pieces
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
For Scallops
- 12 jumbo scallops
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 15g unsalted butter
- Edible flowers for garnish
Instructions
For Vanilla Button Sauce
Slice vanilla bean lengthwise and scrape the caviar out.
- Combine vanilla (pod and caviar), shallots, Champagne in a medium saucepan and bring to boil.
- Reduce heat to medium-low and simmer about 5 minutes until mixture is almost completely reduced.
- Add cream, bring to boil for about 3 minutes until mixture is reduced by half.
- Turn heat down to low, and whisk in 1 small piece of butter at a time. Add another piece when the previous one has completely incorporated. Remove the pan from heat periodically to prevent sauce from getting too hot and breaking.
- When sauce coats the back of a spoon, season it with salt and white pepper.
- Remove vanilla pod and keep sauce warm until ready to serve.
For Scallops
- Clean scallops. Season with salt and black pepper.
- Pour olive oil in a large pan over medium-high heat. When hot, add scallops and sear for 2 minutes.
- Add butter and allow scallops to cook for another minute.
- Turn scallops over and cook for 3 minutes more.
- To serve, place scallops on plates and spoon vanilla butter sauce around them. Garnish with edible flowers.
Tip
- You can store the remaining vanilla bean in an airtight container for future use.
