Caramelized Scallops With Red Beet and Caper Beurre Meuniere 4.000
Jul 27, 2005

The beets imbue the rich sauce with flecks of color. For superior flavor, look for dry-packed scallops, which are not packed in a solution and are more flavorful than scallops packed in water. Ask your seafood merchant how the scallops were shipped.

Servings: 4
  • For the scallops
  • 16 (32 ounces) sea scallops, preferably dry-packed
  • Salt
  • Freshly ground white pepper
  • 8 tablespoons grapeseed oil, or as much as needed
  • 1/3 cup white wine
  • For the beet and caper beurre meuniere
  • 1/2 stick (2 ounces) unsalted butter
  • 1/4 cup roasted red beets *, diced
  • 1 tablespoon minced shallots
  • 1 1/2 teaspoons minced capers
  • 1 tablespoon minced garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • Salt
  • Freshly ground white pepper

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For the scallops: Preheat the oven to 250 degrees. Put a wire rack on a rimmed baking sheet and place the baking sheet in the warm oven.

Pat dry the scallops and season both sides with salt and pepper to taste.

In a medium pan over medium heat, heat 3 tablespoons of the grapeseed oil. Carefully place 6 of the scallops so that they do not touch one another and are evenly spaced apart. Cook without turning them or moving the pan for about 2 minutes until they have browned, then turn and cook until browned on the second side, about 2 minutes. Transfer the scallops from the pan to the wire rack in the oven.

Deglaze the pan used to cook the first batch of scallops with 3 tablespoons of the white wine, and, using a small bowl, reserve all the cooking juices for the final beurre meuniere sauce.

Clean the pan and return to medium heat. For the next batch of 6 scallops, repeat the process of cooking them, reserving the juices and warming the scallops in the oven.

Cook the last 4 scallops in the remaining 2 tablespoons of the grapeseed oil. After the last batch, the cooking juices can remain in the pan.

For the beet and caper beurre meuniere: In the same pan on medium heat, add the butter to the cooking juices from the last batch of scallops and cook until the butter turns light brown, about 30 seconds. Then add the rest of the reserved cooking juices as well as any drippings from the pan under the wire rack, about 1/4 cup. Add the roasted beets, shallot, capers and garlic and cook for 20 seconds. Add the lemon juice, parsley, salt and white pepper to taste.

To serve, transfer 4 scallops each to individual plates and spoon the beet caper beurre meuniere on top. Serve immediately.

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Recipe Source

Adapted from Jonathan Krinn, chef and owner of 2941 restaurant in Falls Church.

Tested by Marcia Kramer.

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