Seared Scallops with Tomato Beurre Blanc

I have been seriously neglecting my blog...sorry, STK readers!

I wanted to share this delicious recipe with you. I made it for our 2 year wedding anniversary in August (gulp!). It was super easy and really good. I ended up having a bunch of the tomato butter leftover so I kept it in freezer and was able to use it with a few other dishes (its great with fish & chicken)

Seared Scallops with Tomato Beurre Blanc
Gourmet : May 2002

For beurre blanc

• 1/4 cup packed soft dried tomatoes (not packed in oil; 1 1/4 oz) or dried tomatoes soaked in hot water until soft.
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 1/8 teaspoon salt
• 1/3 cup minced shallot
• 2/3 cup dry white wine
• 3 tablespoons water
• 1 teaspoon fresh lemon juice

For scallops

• 
  
• 2 lb large sea scallops (30), tough muscle removed from side of each if necessary (rinse & pat dry with paper towel)
• About 2 tablespoons vegetable oil

Make beurre blanc:

Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.

Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.

Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.

Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.

Sauté scallops:

Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.

Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

I served the scallops over a bed of spinach angel hair pasta with a side of sautéed rainbow chard.

Cod with leeks, tomatoes and artichoke hearts served with saffron rice

This recipe is from Martha Stewart Every Day Food Cookbook (Pg 61)




2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
2 tablespoons fresh lemon juice
1 cup frozen artichoke hearts (run under warm water to slightly defrost)
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
3 sprigs thyme, or 1 teaspoon dried thyme
Salt and fresh ground pepper
2 1/2 cups cherry tomatoes, (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

Directions
Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until leeks just begin to soften, 8 to 10 minutes.

Remove baking dish from oven. Add tomatoes and artichoke hearts, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.

Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

{Review}
This is a great spring dish and was really easy. I admit that I don't cook fish as often as I should but, this is one that might entice me to make more
Husband approved

{Serve with}
Saffron rice. I buy the kind in a box (kind if like rice a roni) its easy and tasty.

{Time}
10 min prep, 30 min in oven