MKR recipe episode 9: Seared Scallops with Citrus Beurre Blanc and Capers

3 weeks ago 5

Prep time: 30 mins

Cook time: 20 mins

Serves four.

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Ingredients

Vegetable oil, for shallow frying

2 tbs baby capers, drained

20 scallops

2 tsp olive oil

25g butter

2 oranges, segmented

Citrus beurre blanc

200ml dry white wine

100ml white wine vinegar

1 eschallot, thinly sliced

3 whole black peppercorns

60ml thickened cream

200g cold butter, cubed

30ml lemon juice

Petit salad

2 tsp olive oil

2 tsp lemon juice

½ cup baby celery leaves

½ baby fennel, shaved

¼ cup flat leaf parsley leaves

Method

1. Heat vegetable oil in a small saucepan over medium heat. Shallow fry capers until crisp. Remove with a small sieve and drain on paper towel.

2. To make beurre blanc, place wine, vinegar, eschallot and peppercorns in a small saucepan. Simmer until reduced by half. Strain and discard solids.

3. Return strained reduction to a saucepan and whisk in cream. Bring to a boil. Gradually whisk in butter, a cube at a time, ensuring each cube is fully melted and incorporated before you add the next. Whisk until smooth and thick. Remove from heat. Whisk in juice. Season.

4. To make salad, whisk oil and lemon juice in a medium bowl. Add remaining ingredients and toss to coat. Season.

5. Season scallops. Heat the oil in a medium non-stick frying pan until very hot. Add scallops and cook for 1 minute. Add butter. Turn and cook scallops for about a further 30 seconds to 1 minute or until cooked as desired, basting with butter throughout.

6. Serve scallops with salad, orange segments and beurre blanc. Sprinkle with capers.

Tip

Exact cooking time of scallops will depend on their size and thickness.