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Scallops with tarragon beurre blanc
For the pea and asparagus purée:- 4 oz Asparagus (5-7 spears) chopped with tips reserved
- ¼ cup frozen peas
- ¼ cup fresh Italian parsley leaves
- 3 Tbsp plain Greek-style yogurt
- 1 Tbsp EVOO
- 1 tsp lemon juice
- Salt and pepper
For the tarragon beurre blanc:
- 1 tsp chpped fresh tarragon
- 1 Tbsp minced shallot
- ¼ cup dry white wine
- 1 Tbsp champagne vinegar
- 5 Tbsp cold unsalted butter
For the Prosciutto, pea, and asparagus sauté:
- 1 oz prosciutto, cut into dice
- 1 Tbsp minced shallot
- Reserved asparagus tips
- Reserved 1 Tbsp peas
- Salt and pepper
1. To prepare the purée:
Chop the asparagus stems into 1-inch pieces. Fill a small sauce pan with salted water and bring to a boil. Meanwhile, fill a medium bowl with ice water. When the water is boiling, add the asparagus pieces. Cook until the pieces are barely cooked through, but still tender, about 4 min. Remove them immediately with a slotted spoon and plunge into the ice water. When the pieces have cooled, remove them from the ice water.
Thaw out the frozen peas and drain. Reserve 1 Tbsp peas for later use in the prosciutto, pea and asparagus sauté.
In a blender, purée the blanched asparagus stems and peas, along with the parsley, yogurt, EVOO and lemon juice until smooth. Add salt and pepper to taste. Warm in a small sauce pan before assembling the dish.
2. To prepare the bueurre blanc:
In a saucepan over high heat, add the tarragon, shallot, white wine and champagne vinegar. Bring to a boil, then reduce the heat to a simmer and cook until the liquid is reduced 6-9 min. Turn the heat down to its lowest setting and whisk in the cold butter, 1 Tbsp at a time, adding each one only until the previous one is incorporated in the sauce. Tastie for seasoning and then set the beurre blanc aside in a warm place. it will hold for about half an hour.
3. To prepare the vegetable sauté:
In a sauté pan over medium heat, add the prosciutto. Cook until its fats rendered and it starts to crisp, 5-8 min. Add the shallots and asparagus tops and cook for another 2-3 min, or until the shallots are tender. Add the reserved peas. Season to taste with salt and pepper. Set aside and keep warm.
4. To prepare the scallops:
Dry scallops with paper towels. Place them on a plate and season with salt and pepper. Heat a cast iron skillet if you have one, if not, a heavy skillet, over high heat. Add oil, when it is hot, carefully add the scallops to the pan, being careful not to spatter oil on yourself or crowd the pan with too many scallops. Cook the scallops for 3-4 min on one side, or until caramelized, then flip, cooking the other side for 2 min more. Set aside and keep ward until ready to assemble dish.
5. To assemble the dish:
Place a little pea and asparagus purée on each of 4 pates. Top with some of the prosciutto, pea and asparagus sauté , then add a seared scallop on top. Pour some tarragon beurre blanc over the scallop. Garnish with tarragon leaves.
PAIRING: Chardonnay, a California Sauvignon Blanc or Sauvignon Blanc/Semillon blend (white Bordeaux) or a White Blend.