Seared Scallop With Asparagus Cream
Seared Scallop With Asparagus Cream might be a good recipe to expand your main course recipe box. This
Seared Scallops with Espresso Beurre Blanc
Ingredients
- 1 small shallot, finely diced
- 5 stems of parsley (stems only), coarsely chopped
- 4 black peppercorns
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1 teaspoon instant espresso dissolved in 1/4 cup recently boiled water
- 1 tablespoon heavy cream
- Fine sea salt
- 1/4 teaspoon granulated sugar
- 1 stick (8 tablespoons or 4 ounces) very cold unsalted butter, cut into small cubes, plus 1 tablespoon
- 12 to 16 large sea scallops
Instructions
Seared Scallops with Espresso Beurre Blanc serves 4 original recipe by French Revolution Food.
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