Easy Gourmet Recipes

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Sea Scallops With Basil Beurre Blanc
(click for full screen printable version)

The Greystone Inn
Greystone Lane
Lake Toxaway, NC 28747
USA
828-966-4700
Web: www.greystoneinn.com
Email: greystone@citcom.net

Ingredients

2 tomatoes peeled and seeded
2 zucchini sliced
18 sea scallops
6 basil leaves
6 garlic cloves
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup basil jus

Buerre Blanc

2/3 cup white wine
1/4 cup cider vinegar
6 peppercorns crushed
1 shallot minced
1 bay leaf
1/4 cup heavy cream
3/4 pound whole butter diced
1/2 teaspoon salt
1/4 teaspoon pepper

1. Blanch, peel and de-seed the tomatoes.

2. Wash and slice the zucchini.

3. Slice the scallops 1/4 inch thick.

4. Combine the wine, vinegar, peppercorns, shallots, bay leaf and reduce until almost dry.

5. Add the heavy cream and reduce by half.

6. Add the butter piece by piece using a whisking motion until emulsified. Strain and season. Keep warm.

7. Use a 4 inch ring mold and on parchment paper lay the zucchini, tomato, basil, garlic, seasonings and bake for 10 minutes in a 450 degree oven.

8. Season the scallops and lay them over the vegetables. Cook for 3 minutes in a 350 degree oven.

9. Combine the beurre blanc and basil jus.

10. Remove from the mold the scallop and vegetable mixture and place in center of the plate. Sauce around the scallops.

Serves 6

We hope you enjoy these recipes.
Please remember that cooking times and results may
vary slightly due to climate and altitude. Bon appetit!