U 10 Diver Scallops And Lobster Tortellini Recipe

Prepare scallops

Pat scallops dry very thoroughly with paper towels. Season both sides with kosher salt and black pepper. If using, lightly dust each scallop with a thin coating of flour and shake off excess.

Sear scallops

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot (a few minutes). Add neutral oil and swirl to coat. Add scallops spaced apart so they do not touch. Sear without moving for 1.75–2.25 minutes until a deep golden crust forms. Flip scallops and add 2 tbsp unsalted butter to the pan. Spoon melted butter over scallops and cook 1–1.5 minutes more until just cooked through (opaque in center). Remove scallops to a plate and keep warm. Stir in 1 tsp lemon juice into pan juices and spoon over scallops before serving.

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add lobster tortellini and cook according to package instructions — typically 3–4 minutes for fresh tortellini — until al dente and they float. Reserve 1/2 cup of pasta cooking water, then drain tortellini in a colander and transfer to a warm bowl. Toss with 1 tsp olive oil to prevent sticking. Keep warm until plating.

Reduce aromatics

In a small heavy-bottomed saucepan over medium heat, combine the minced shallot, 1/2 cup dry white wine, and 2 tbsp white wine vinegar. Bring to a simmer and reduce gently until the liquid is nearly evaporated and the shallot is translucent and soft (about 6–8 minutes).

Add carrot juice

Add 1/2 cup carrot juice to the reduced shallot mixture and continue to simmer until the liquid is reduced by about half and slightly syrupy (3–5 minutes). Taste and adjust acidity if needed.

Emulsify butter

Lower heat to low. Remove pan from direct heat briefly to keep temperature controlled. Whisk in cold butter, a few cubes at a time, allowing each addition to melt and emulsify before adding more. Continue until all 6 tbsp butter are incorporated and sauce is silky. If desired, whisk in 1 tsp heavy cream for extra silkiness. Season with 1/2 tsp kosher salt, 1/4 tsp white pepper, and 1/2 tsp lemon juice. Keep warm over the lowest heat or in a warm water bath; do not let the sauce boil or it will break.

Rewarm tortellini briefly in a splash of reserved pasta water in a skillet over low heat if needed. Spoon a shallow pool of carrot beurre blanc onto plates or a warm presentation platter.

Place 4–6 lobster tortellini (depending on size) in the center of each plate. Arrange 5 scallops per plate (for a total of 10 scallops divided across two servings) around or atop the tortellini.

Drizzle additional beurre blanc over scallops and tortellini as desired. Garnish with microgreens or baby arugula dressed lightly with 1 tsp extra virgin olive oil, sprinkle with snipped chives, and serve with lemon wedges on the side.

Serve immediately while scallops are hot and sauce is emulsified.