Blue Heron Restaurant Pan Seared Scallops With Sherry Vinaigrette Recipe

Blue Heron Restaurant Pan Seared Scallops With Sherry Vinaigrette

Recipe Category:

Main Dishes, Entrees

Recipe Theme:

Primary Ingredient:

Seafood,

Serving Size:

Makes 2 servings

Submited by:

Big Y Simply Seafood

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Recipe Video:

Recipe Submitted in the

Description:

By executive chef deborah snow
blue heron restaurant
112 north main street, route 47 north
sunderland, ma 01375 • 413-665-2102
www.blueherondining.com

Ingredients:

2 Tbsp. World Classics Trading Co. olive oil
– Big Y salt and pepper to taste
8 large sea scallops, fresh from the North Atlantic Fishing Co.
½ cup thinly sliced fennel
1 large orange, peeled and cut into sections
1 cup pitted kalamata olives, cut into quarters
1 Tbsp. fresh parsley, chopped
1 small garlic clove, minced and mashed with ¼ tsp. Big Y salt
3 Tbsp. sherry
4 Tbsp. sherry vinegar
1 Tbsp. Big Y sugar
¼ cup World Classics Trading Co. extra virgin olive oil
¾ cup white wine
6 Tbsp. Big Y orange juice
1 Tbsp. minced shallots
1 tsp. fresh thyme
½ cup heavy cream
1½- 2 cups Big Y butter

Instructions:

Heat olive oil in a sauté pan until hot. Salt and pepper scallops and place in the pan and brown for 2 to 3 minutes per side. When done cooking, but still translucent in the center, remove from pan and allow to rest.
Prepare salad by combining fennel, orange sections, kalamata olives and parsley in bowl; set aside.
Prepare salad dressing by placing garlic mash, sherry, sherry vinegar and sugar in a sauté pan. Simmer over medium heat until reduced by half. Pour mixture into a nonreactive bowl and whisk in ¼ cup olive oil.
To prepare the beurre blanc sauce, combine white wine, orange juice, shallots and fresh thyme in a saucepan and cook over medium heat until reduced by two-thirds. Add heavy cream and reduce until the mixture coats the spoon. Add butter piece by piece and whisk until emulsified; salt and pepper to taste.
To assemble dish, toss salad with warm dressing and assemble on a serving plate. Place cooked scallops on salad and drizzle with the beurre blanc sauce.