Seared Scallops with Beurre Monté and Tequila Infused Caviar
Our scallop dish is guaranteed to impress your guests but is really quite easy to prepare. After quickly searing the scallops, we make a velvety French sauce known as beurre monté, which is simply butter whisked into a little simmering water until thickened and emulsified. The scallops are plated atop the sauce and for a fanciful finish, drizzled with chile oil and dolloped with tequila infused caviar. Pour an oaky Chardonnay or a crisp Pinot Gris with this elegant dish.
Ingredients:
- 1 lb. (500 g) sea scallops
- Kosher salt and freshly ground pepper
- 3 Tbs. canola oil
- Zest of 1/2 lime and juice of 2 limes
- 2 Tbs. water
- 9 Tbs. (4 1/2 oz./140 g) cold unsalted butter, cut into 9 pieces
- Kosher salt
- Chile oil, such as Calabrian chile, an Asian-based chile oil or an infused oil
- 3 Tbs. minced fresh chives
- 1 jar (1 oz./28 g) Williams Sonoma Tequila Infused Caviar
Directions:
Remove the tough outer side muscle of each scallop. Using paper towels, pat the scallops completely dry on both sides. Season the tops of the scallops with salt and pepper.
In a large nonstick fry pan over medium heat, warm the canola oil until almost smoking. Working in batches if needed to prevent crowding, place the scallops, seasoned side down, in the pan. Cook, undisturbed, until golden brown underneath, about 2 1/2 minutes. Season the tops of the scallops with salt and pepper, then turn them and cook for 1 minute. Transfer the scallops to a plate and add a squeeze of lime juice and a pinch of salt. Cover to keep warm.
Wipe the pan clean and set over medium-low heat. To make the beurre monté, pour in the water and bring to a simmer. The pan should still have some residual heat from the scallops, so this will happen quickly. Add 2 pieces of the butter to the water and whisk to emulsify. The butter and water should be completely blended and not look separated. Reduce the heat to low and when the initial emulsification is complete, continue to slowly add the remaining butter, whisking constantly until the butter is melted into the sauce and the sauce is creamy and smooth, 1 to 2 minutes. Season lightly with a pinch of salt.
Transfer the beurre monté to a serving platter or individual plates. Arrange the scallops on the sauce, then drizzle with chile oil. Top the scallops with some lime zest, the chives and a small spoonful of the tequila infused caviar. Serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen
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