Scallops
16 scallops
1 Tbsp olive oil
1 Tbsp butter
Beurre Blanc Sauce
1/4 cup dry white wine
1/3 cup heavy cream
1/4 tsp garlic salt
2 sticks unsalted butter cut into small pieces and chilled
Zest of 1 lemon
Juice of 1 lemon
2 Tbsp of capers
Scallops
- Pat scallops dry with a paper towel…important step don’t skip it 😉
- Heat 1 olive oil on medium high heat in a sauce pan.
- Wait until oil faintly smokes and add scallops for a nice sear 2-3 minutes and flip.
- Cook another 2 minutes.
- Add butter and tilt pan towards you spooning butter over scallops.
Lemon Caper Beurre Blanc Sauce
- Saute capers in a dry sauce pan for 2-3 minutes-another important step 😉
- Add wine to saucepan over medium-high heat for about 5 minutes until it reduces a little.
- Add cream, garlic salt and boil 1 minute (keep an eye on this, quickly remove from heat and whisk if it starts to look like it might boil over).
- Reduce heat to medium low and add a few pieces of butter at a time, whisking.
- Add remaining butter just a few pieces at a time as you continue to whisk.
Tips;
-Cooking the capers releases so much flavor, remember they are salty so be careful adding anything additional salty.
-A microplane works great for getting zest off a lemon.
-Pulling off scallops and beurre blanc can be a little tricky. The key is mise en place – everything in it’s place, have everything ready including your cooking equipment before you start cooking 🙂
Roasted Cauliflower Puree
1 head cauliflower, leaves and core removed and cut in large pieces
4 Tbsp butter
1 tsp onion powder
1 tsp garlic powder
- Add an inch or so of water to a stock pot, add cauliflower and cover. Simmer for 20 minutes or until fork tender. Drain off water.
- Add butter, onion powder and garlic powder and puree.
- Add to a casserole dish and bake uncovered for 15 minutes on 400 degrees.
Lemony Green Beans Almondine
1 lb green beans
2 Tbsp of almonds, chopped (I used whole/slivered works nicely as well)
1 tsp garlic salt
1 Tbsp butter
1 Tbsp lemon juice
Zest of 1 lemon
- Add everything but the almonds to the pan and sauté for 10 minutes. Mix in the almonds and cook another 5.
Tip: Note, I love lemon so this has a great lemon flavor, if you don’t just cut back on the lemon a bit.
This meal came together amazing with a special story behind it 🙂 My friends Audrey and Wyatt were engaged and I was so excited to cook for them! So I asked them for what they would like for their engagement dinner. He had just finished watching some crazy cooking show and sent me a text with something like this meal. He was joking. I was not, I wanted to celebrate them and couldn’t wait to see how this would come together. It turned out delicious! The photos turned out great as well, thank you Audrey! We laughed a lot, had a yummy meal, with great drinks made by my husband and toasted to the engaged couple, so happy for them!
Happy Cooking!
-Angie