Ok so there is no trick, only scallops. But Happy Halloween everyone!! Scallops are one of those ingredients which are a treat. I love not only eating scallops but since scallops cook quickly they make for a nice fast dinner to cook. But scallops can be expensive so I really don’t cook them all that often.
The next recipe comes from:
The recipe tagged was for Seared Scallops in Vietnamese Beurre Blanc.
To start with I heated oil in a skillet and added lemongrass and shallots. For the lemongrass I only used the bottom 6” if each stalk. Then I removed the outer leaves, smashed the remaining part of the stalk with side of my knife and thinly sliced into rings. The lemongrass and shallots cooked for around 30 seconds when they were beginning to become fragrant.
Then I added white wine and sliced thai chiles. I reduced the heat and I allowed that to cook and reduce down for 10 minutes.
Then the solids were strained from the wine and wine was returned to the skillet.
I whisked in butter and when that was incorporated I stirred in rice vinegar, fish sauce, salt and lime juice.
I kept the sauce over low heat while I cooked the scallops.
The key to scallops is making sure they are dry when you cook them. So even before I started cooking I put the scallops on paper towel and covered with another paper towel. Then right before cooking I sprinkled with salt.
For this recipe I didn’t get the sear on the scallops I was hoping for. Per the recipe I heated oil in a skillet over medium high heat. Then once hot I reduced the heat to medium. Next time I make this recipe I will keep the heat at medium high, not reducing it. But I cooked the scallops 2-3 minutes per side.
To serve I placed a ladle of sauce into each bowl. Then I divided the scallops into each bowl and topped with chopped rau ram, which is a Vietnamese herb, a cross between cilantro and mint.
So how did it taste? The scallops while not as seared as I would have hoped for were perfectly cooked otherwise. The sauce was delicate with some really nice complex notes to it. If you want a pretty fancy pants dish to impress someone with while not having to slave away in the kitchen for hours make this one!
- 1 lb large scallops
- 3 stalks of lemongrass
- 1 TB canola oil
- 1 small shallot, minced
- 1 cup white wine
- 5 thai chiles, thinly sliced
- ¾ cup of cold butter, cut into cubes
- ½ tsp rice vinegar
- ¼ tsp fish sauce
- 1/8 tsp kosher salt, plus more to season scallops
- Juice from ½ a lime
- 2 TB olive oil
- 1 TB rau ram leaves, roughly chopped
- Place paper towels on a large plate. Place scallops in a single layer on the paper towel and cover with another paper towel. Place in the refrigerator until needed.
- Cut tops off the lemongrass leaving bottom 5-6 inches. Peel rough outer leaves then thinly slice the remaining stalk.
- Heat canola oil in a medium skillet over medium heat. Add sliced lemongrass and shallots. Cook for 30-45 seconds until fragrant. Then add white wine and chiles. Turn heat to low and let cook stirring occasionally for 10 minutes.
- Strain the wine removing the solids. Return the wine to the skillet and whisk in butter a few cubes at a time until incorporated. Stir in rice vinegar, fish sauce, 1/8 tsp salt and lime juice. Keep warm over low heat while scallops are seared.
- Heat olive oil in a large skillet over medium high heat until smoking. Season scallops with salt and place in the skillet. Cook for 2 minutes and flip and cook another 2 minutes.
- To serve place a ladle of the sauce in each bowl. Divide scallops up among the bowls and top with rau ram.
- Serves 4
- Rau Ram is a Vietnamese herb, a cross between mint and cilantro so if you can't find rau ram feel free to use mint, cilantro or a combination of both.