Ingredients
- 1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
- 1 egg, lightly beaten
- Sea salt
- 1 cup sweet baby peas, frozen or fresh
- 2 bunches baby carrots, trimmed and peeled with a little stem left on
- 1 pound sea scallops
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
- 1/2 bunch fresh flat-leaf parsley, for garnish
Buerre Blanc:
- 2 shallots, sliced
- 2 cups dry white wine
- 1 cup white wine vinegar
- 8 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1/4 to 1/2 cup heavy cream
- 2 sticks unsalted butter, cut into cubes and chilled
- 2 tablespoons freshly chopped chives
Directions
Preheat oven to 350 degrees F.
Begin by baking the puff pastry "cups". Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a "cup". Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the "tops" of the "cups" and lay bases out on plates.
While the "cups" are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.
Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside.
Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.
Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
To serve, portion out amongst the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve immediately.
Photo: Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry Recipe
















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By klwatt
on May 06, 2013
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This was AMAZING. My first time making a buerre blanc sauce so I read the other reviews for tips. I used champagne vinegar--reduced to 3/4 cup, and let the sauce reduce for quite awhile (maybe 30 minutes? Maybe it wasn't quite that long, but seemed like it because I was hungry!. I then added the cream and butter as directed, and still let it simmer, stirring often, for about 20 minutes. I did not do the puffy pastries, as I was only looking to make this as an appetizer, and only sauteed shitake mushrooms to go with the scallops. It was so delicious--I really think being patient and reducing the liquid is key to this sauce. Maybe next time I'll give the full recipe a try!
By rafa16
denver, co
on February 14, 2013
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I made this recipe for Valentine's Dinner - I panicked right before I finished the recipe - wasn't sure it would turn out the right way.
It came out PERFECT! It was delicious, the portions were just right, and the cream sauce was delicate and light. My husband loved it. Thanks, Tyler!
By nikki seig
Northeast, Pa
on February 14, 2013
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Made this tonight with a simple grilled steak. This was more than tasty as written. This is what a beurre is supposed to taste like - it's french. If you used good butter, it's cuts some of the tang. You really have to let it reduce. The only thing I would change is the order in which to prepare. I would start with the sauce (to give more time to reduce, the pastry, then veggies, and the scallops last. Putting everything together. The sauce is beurre, it's drizzled over once you have constructed the dish.
Read all 44 reviews