12 tablespoons unsalted butter, cold, cut into cubes
2 tablespoons cilantro, finely chopped
fine sea salt
Seared Scallops
1pound U10/20 dry pack scallops
Fine sea salt
Neutral oil such as avocado or grapeseed
Instructions
Jalapeno Lime Beurre Blanc
Place the cubed butter into the freezer until ready to use.
Add the jalapeno, shallot, lime juice, and wine to a saucepan over medium heat. Allow it to come to a boil and cook until most of the liquid has evaporated, 5-8 minutes.
Remove the butter from the freezer.
Remove the saucepan from the burner. Add 1-2 cubes of butter at a time to the saucepan whisking constantly. When that butter has emulsified add another cube or two. Continue this process until all of the butter has been incorporated and emulsified.
If at any time the butter doesn’t seem like it’s working in, place the pan back on the burner on low heat and whisk.
Pour the beurre blanc through a fine mesh strainer, removing the shallots and jalapenos. Pour the sauce back into the pan.
Stir in the cilantro and a pinch of sea salt. Taste and add additional salt if needed.
Place the pan on the back burner, stirring occasionally while making your scallops.
Seared Scallops
Remove the scallops from the refrigerator. If they have their side muscle, gently pinch it off with your fingers. Thoroughly pat the scallops dry with paper towel and allow them to sit on a paper towel lined plate while your skillet heats.
Lightly season the top of each scallop with a pinch of fine sea salt.
Heat a cast iron skillet over medium-high heat and add enough oil to coat the bottom. Let the oil heat through until almost smoking.