Home>
Cook Book>
Seafood Entrées>
Pan seared sea scallops
with grapefruit and ginger beurre blanc
Served with sautéed Swiss chard and rice.
Pre-prep. Instructions:
Cook rice and make
Grapefruit and ginger beurre blanc.
Equipment needed:
To change the number or servings enter a new number and click Recalculate.
All number will not work, if your request is not calculated properly try a slightly smaller or larger number.
Yield:
Ingredients:
←for this recipe
←for this recipe
Directions:
1. Cook rice, follow directions on package or refer to rice pilaf recipe. Keep warm. Make beurre blanc hold warm off of heat. 2. Add clarified butter or oil to a large sauté pan or two smaller pans. Heat to a very high temperature. Carefully place scallops in pan and sear on top side (flat sides) till well browned, turn over and brown on other side. Do not over cook. Season with salt and remove from pan, hold warm. 3. In same pan add rest of clarified butter or oil and garlic cook till garlic is golden. Add Swiss chard and sauté briefly just to warm. 4. On four warm plates mound one cup of rice each. Making a large well in the rice push the sides out to make a bowl shape. Fill the rice bowl with the sautéed Swiss chard. Place the scallops on the chard and top with the beurre blanc sauce. Notes: Refer to Grapefruit and ginger beurre blanc, and Rice pilaf recipes. www.ChefBen.com
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com