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Duet's Pan Seared Scallops with Roasted Garlic Whipped Potatoes and Citrus Saffron Beurre Blanc
Citrus Saffron Beurre Blanc:
1 C. Chardonnay
2 T. minced garlic
2 T. lemon juice1 pinch saffron
6 oz. heavy cream
4 oz. unsalted butter
Pan Seared Scallops:
1 T. olive oil
18 sea scallops
salt and pepper to taste
To make Beurre Blanc, combine wine, garlic, lemon juice and saffron in
stainless-steel pot. Bring to simmer and reduce. Add cream and reduce by half.
Turn the heat to high and whisk in cut up butter, 2-3 knobs at a time until all
butter is well incorporated. Finish with a hand-held mixer.
For scallops:
Heat olive oil in saute pan. When simmering add scallops seasoned with salt and
pepper. Brown on each side until opaque in center. Serve sauce over scallops.
Serves 6.
Roasted Garlic Whipped Potatoes:
4 large potatoes
1/2 bulb garlic
2 C. whole milk
2 oz. butter
salt and pepper to taste
Peel, chop and boil potatoes until tender. Heat milk and butter. Drain potatoes
and add hot milk and butter. Mash potatoes until smooth.
Place garlic rubbed with olive oil in 350�F. oven and roast until tender
(approximately 15 minutes). Remove skin from garlic and press against cutting
board with knife until smooth. Add to mashed potatoes and enjoy.
Makes 6 servings.
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