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Rhea’s Rundown
brThis lemon Beurre blanc is so rich and tasty I could put it on just about anything! It’s heavenly on scallops and even makes a great sauce for the baked asparagus. Beurre blanc sauces are notoriously time-consuming, but it’s worth the extra effort. Once you have the sauce taken care of (it makes the whole dish), the scallops and asparagus are a breeze. I didn’t have white pepper on hand, but black pepper worked just fine. Tip: Make sure to pat the scallops dry beforehand, and cook them on a very hot skillet to get that nice golden crust. I tend to heat a little less oil for the scallops than what’s called for; if there’s too much liquid in the pan the crust won’t develop.
Ingredients – Makes 6 first-course or 4 main-course servings
Directions
1. Boil first three ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to ¼ cup, about 10 minutes.
2. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more.
3. Strain sauce, pressing on solids to extract as much liquid as possible.
4. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
5. Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
6. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1-½ minutes per side. Divide scallops among plates. Top with sauce and chives.
brAdapted from: “Pan Seared Scallops with Beurre Blanc Sauce.” Bon Appétit. 19 Dec 2014. Web. Oct 2002. www.epicurious.com
Parmesan Baked Asparagus
Ingredients – Serves 4
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat eggs in a large rectangular container until blended.
3. Dip asparagus in egg. Line a baking tray with aluminum foil and place asparagus evenly on it.
4. Top asparagus with breadcrumbs and Parmesan. Sprinkle with salt and pepper.
5. Bake for 20 minutes.
Rhea Torreon
Instagram: whatsupfoodie
brThis lemon Beurre blanc is so rich and tasty I could put it on just about anything! It’s heavenly on scallops and even makes a great sauce for the baked asparagus. Beurre blanc sauces are notoriously time-consuming, but it’s worth the extra effort. Once you have the sauce taken care of (it makes the whole dish), the scallops and asparagus are a breeze. I didn’t have white pepper on hand, but black pepper worked just fine. Tip: Make sure to pat the scallops dry beforehand, and cook them on a very hot skillet to get that nice golden crust. I tend to heat a little less oil for the scallops than what’s called for; if there’s too much liquid in the pan the crust won’t develop.
Ingredients – Makes 6 first-course or 4 main-course servings
- br¾ cup water
- br6 tablespoons white wine vinegar
- br2 tablespoons whipping cream
- br10 tablespoons chilled unsalted butter, but into tablespoon-size pieces
- brPinch of ground white pepper
- br1 ¼ pounds sea scallops
- br¼ cup all-purpose flour
- br2 tablespoons olive oil
- br4 teaspoons chopped fresh chives
- brFresh lemon juice
Directions
1. Boil first three ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to ¼ cup, about 10 minutes.
2. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more.
3. Strain sauce, pressing on solids to extract as much liquid as possible.
4. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
5. Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
6. Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1-½ minutes per side. Divide scallops among plates. Top with sauce and chives.
brAdapted from: “Pan Seared Scallops with Beurre Blanc Sauce.” Bon Appétit. 19 Dec 2014. Web. Oct 2002. www.epicurious.com
Parmesan Baked Asparagus
Ingredients – Serves 4
- br2 eggs, beaten
- br2 pounds of asparagus spears, trimmed
- brBreadcrumbs
- brParmesan cheese, shredded
- brSea salt and pepper
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat eggs in a large rectangular container until blended.
3. Dip asparagus in egg. Line a baking tray with aluminum foil and place asparagus evenly on it.
4. Top asparagus with breadcrumbs and Parmesan. Sprinkle with salt and pepper.
5. Bake for 20 minutes.
Rhea Torreon
Instagram: whatsupfoodie
