SEARED SCALLOPS
with raspberry beurre blanc

Grilled scallops are complemented by a beurre blanc—French for “white butter”—that matches the creamy taste of the scallops. The raspberries give the buttery sauce a pink hue and tart flavor.

PREP TIME 20 MINS

COOK TIME 20–25 MINS

SERVES 8

HEAT DIRECT 500ºF (260ºC)

COOKING SURFACE CAST IRON GRIDDLE

INGREDIENTS

2 tbsp olive oil

1 tbsp unsalted butter

24 sea scallops, U-10

kosher salt and freshly ground white pepper

for the beurre blanc

1⁄2 cup white wine

1 tsp ground black pepper

4 sprigs of fresh thyme

1⁄4 cup rice wine vinegar

1 cup fresh raspberries

1 shallot, minced

1⁄2 cup heavy cream

1⁄2 cup cold unsalted butter, cut into cubes

1 tbsp soy sauce, plus more as desired

METHOD

1 To make the beurre blanc, in a medium saucepan, combine wine, pepper, thyme, vinegar, raspberries, and shallot, and place on the stovetop over medium heat. Simmer until reduced to a thin layer of liquid on the bottom of the pot, about 10 minutes. Add cream, and reduce until it has cooked down to a thin layer again, about 5 to 7 minutes. Slowly add butter, stirring constantly. Taste and season with salt, pepper, and soy sauce.

2 Preheat the grill to 500°F (260°C) using direct heat with a cast iron griddle installed. Add oil and butter to the griddle. Once butter has melted, place scallops on the griddle, close the lid, and sear until brown on top and bottom, about 2 to 4 minutes each side.

3 Remove scallops from the grill and divide evenly among serving plates. Spoon warm beurre blanc over top. Serve immediately.

TIP

The designation “U-10” means a pound of scallops has 10 or fewer scallops. For this recipe, you need about 3lb (1.4kg) of scallops, and if you end up with more than 24 scallops, no one should complain.