Scallops Newport

search

Scallops Newport

Ingredients

  • 4 ounces sea scallops
  • 4 ounces mushrooms
  • 2 ounces fresh spinach
  • 2 ounces smoked salmon
  • 2 fluid ounces beurre blanc

Instructions

Saute scallops. When ready, add mushrooms, spinach, and smoked salmon and toss. Add Beurre Blanc and toss well. Serve. Beurre Blanc (White Butter Sauce) 1 cup heavy whipping cream 1/8 cup shallots, minced 1/2 up white wine 1/8 cup lemon juice 1/4 ound unsalted butter, cut in small cubes 1/2 tablespoon salt 1/4 tablespoon white pepper 1/8 cup blond roux In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well. Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie. Note: When bringing cream to a boil, it MUST be watched. It will boil over very rapidly.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window