Scallops Recipe

Preparation Steps

1. 1

   Poach the Pears

   In a saucepan, combine water and sugar. Bring to a simmer and add peeled and cored pears. Poach for 20-30 minutes until tender. Remove pears and let them cool. Reserve the poaching liquid.

2. 2

   Prepare the Apricot Puree

   Soak dried apricots in hot water for 15 minutes. Blend soaked apricots with a little poaching liquid until smooth. Set aside.

3. 3

   Make the Banyuls Gastrique

   In a small saucepan, reduce banyuls vinegar over medium heat until slightly thickened. Set aside.

4. 4

   Sauté Fennel and Beans

   Slice fennel thinly. Blanch French beans in boiling water for 2 minutes, then shock in ice water. In a skillet, sauté fennel in butter until tender. Add French beans and cook for another 2 minutes. Season to taste.

5. 5

   Toast Pine Nuts

   In a dry skillet, toast pine nuts over medium heat until golden brown. Set aside.

6. 6

   Prepare the Beurre Blanc

   In a saucepan, reduce any remaining poaching liquid with chopped parsley until it thickens. Whisk in cold butter gradually until emulsified.

7. 7

   Sear the Scallops

   Heat a skillet over high heat with a little oil. Season scallops with salt and pepper. Sear scallops for 2-3 minutes on each side until golden brown and cooked through.

8. 8

   Plating

   On a plate, create a swirl with pear puree and apricot puree. Arrange sautéed fennel and beans, top with scallops, drizzle with banyuls gastrique, and finish with parsley beurre blanc. Garnish with toasted pine nuts.