Home in Australia visiting my family for my sister's 40th birthday. Dad discovered a very tasty recipe in The West Australian and cooked a gem of a meal this evening. Definintely something to add to my repertoire.
Not for the cholesterol-conscious.
Seared Scallop with Lime Beurre Blanc, Prosciutto and Baby Spinach Salad
Serves: 4
Lime Beurre Blanc
Place the wine and shalllots in a frying pan and simmer over medium heat for about 5 mins until shallots are softened and wine is reduced by one third. Add cream, ring back to the boil, reduce to simmer, then simmer for a futher 5 minutes, until cream has reduced by half. With heat at lowest possible setting begin whisking in butter, one cube at a time, whisking continuously until all butter is incorporated, forming a thick creamy sauce. Add lime rind and juice and season to taste. Turn off heat. Place spinach leaves in a large bowl, dress with olive oil, salt and pepper. Heat one tablespoon of olive oil in a frying pan over medium to high heat. Season scallops then sear, in a couple of batches if necessary. Cook for 20-30 seconds on each side until just cooked. Toss through spinach leaves with torn prosciutto. Serve scallops and spinach leaves drizzed with warm lime beurre blanc. Serve immediately.
Hints:
Not for the cholesterol-conscious.
Serves: 4
- 250ml dry white wine
- 2 tbsp shallots, finely chopped
- 1/3 cup whipping cream
- 200g cold, lightly salted butter, cubed
- 1 tbsp lime rind, finely grated
- 1 tbsp lime juice
- 200g baby spinach leaves
- Extra virgin olive oil
- Salt & white pepper
- 400-500g scallops
- 12 thin slices prosciutto, torn into 3/4" pieces
Lime Beurre Blanc
Place the wine and shalllots in a frying pan and simmer over medium heat for about 5 mins until shallots are softened and wine is reduced by one third. Add cream, ring back to the boil, reduce to simmer, then simmer for a futher 5 minutes, until cream has reduced by half. With heat at lowest possible setting begin whisking in butter, one cube at a time, whisking continuously until all butter is incorporated, forming a thick creamy sauce. Add lime rind and juice and season to taste. Turn off heat. Place spinach leaves in a large bowl, dress with olive oil, salt and pepper. Heat one tablespoon of olive oil in a frying pan over medium to high heat. Season scallops then sear, in a couple of batches if necessary. Cook for 20-30 seconds on each side until just cooked. Toss through spinach leaves with torn prosciutto. Serve scallops and spinach leaves drizzed with warm lime beurre blanc. Serve immediately.
Hints:
- The classic french sauce "white butter" is made from a reduction of an acid such as vinegar, lemon juice or white wine flavoured with shallots with butter whisked in just before it is served.
- Adding cream assists with the emulsion and stability of the sauce, as well as flavour. The trick is to make the reduction beforehand.
- Just before serving, bring back to the simmer, then whisk in the butter. Good quality, lightly salted butter will render the sauce sublime.
- The sauce does not reheat. It just splits, forming an oily pool of yellow liquid.
- And according to Mum...must be cooked by one chef only!
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