Pan Seared Scallops Recipe
sorrel white wine nage, duck fat roasted potatoes, French green beans
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Cut the potatoes into quarters and toss them with duck fat, salt, and pepper. Roast them for 25-30 minutes or until golden and crispy.
- 2
Blanch the Green Beans
In a pot of boiling salted water, blanch the French green beans for about 3-4 minutes until bright green and tender-crisp. Drain and set aside.
- 3
Make the Nage
In a saucepan, melt 1 tablespoon of butter over medium heat. Add chopped shallots and minced garlic. Sauté until translucent. Pour in the white wine and let it reduce by half. Add sorrel leaves and cook until wilted. Season with salt and pepper. Strain the mixture to create a smooth nage.
- 4
Sear the Scallops
In a skillet, heat 1 tablespoon of duck fat over high heat. Pat the scallops dry and season with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
- 5
