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  • Writer's picturejosephquebbq

Cast Iron Seared U10 Scallops with Beurre Blanc Sauce

What says summer more then a New England inspired Seafood dish like these U10 Sea Scallops. Laid over a velvety beurre blanc sauce you’ll sure be the star of the show with these sweet buttery Scallops.


· 1lb U10 or the largest Sea Scallops you can find

· 8 medium sized Asparagus stalks

· 1 tbsp olive oil

· 1tbsp butter or ghee

· Couple Pinches of salt and pepper or a couple dashes of Dom’s Magic Dust from Joseph-Que Craft Rubs

Beurre Blanc Sauce Ingredients:

· 1/4 cup dry white wine

· 1/4 cup white-wine vinegar

· 2 tablespoons finely chopped shallot

· 1/3 cup heavy cream

· 1/4 teaspoon salt

· 1/8 teaspoon white pepper, or to taste

· 2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled


1) Place the scallops on a large plate or rimmed baking sheet lined with a clean dish towel or several paper towels. Place another clean dish towel or stack of paper towels on top of the scallops and gently press to blot any liquid. Let the scallops rest at room temperature for 10 minutes so the towels absorb any excess moisture.

2) Just before cooking, season the scallops with salt and pepper. Heat the oil in a large cast-iron skillet in your grill over medium-high heat until hot and almost but not quite smoking.

3) Add the scallops to the skillet in a single layer, preferably around the perimeter of the skillet and without crowding them. Cook, without touching the scallops, until they’re magnificently golden brown on the bottom, 1 1/2 to 2 minutes.

4) Reduce the heat to medium and, using tongs, flip the scallops. (If the scallops stick to the skillet, just let them be still for another moment; they’re just not ready to be turned yet. When they’re ready, they’ll let go.

5) Add the butter to the skillet and use a large spoon to baste the scallops with melted butter as you continue to cook the scallops until the sides centers are opaque, 60 to 90 seconds more, depending on the size. Use tongs to transfer the scallops to plates or platters as soon as each is done. Serve immediately over beurre blanc sauce.

Beurre Blanc Instructions:

1. Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.

2. Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat. Pour sauce into serving dish and plate scallops on top.

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