Seared Scallops in Harissa Beurre Blanc
- 8 sea scallops (2 per perso)
- 2 T vegetable oil (or another high heat oil)
HERB OIL GARNISH
- ½ C mint leaves
- ½ C cilantro leaves and stems
- ½ C oil
- salt and pepper
- ¼ C mint
- ¼ C cilantro leaves
- 1 perserved lemon
- 1 garlic clove minced
- ¼ C white wine
- ½ C cream
- 1 T harrissa (in jar or paste)
- ½ Stick butter, cold and cubed
Herb Oil: blanche mint and cilantro in boiling salted water for 20 seconds. Strain in a colandar and put in ice water. Remove herbs and water by squeezing and add to a blender or food processor. Emulsify with olive oil until fully blended. Set aside until read to plate.
Topping: over medium low heat ‘bloom’ garlic for 30 seconds in pan. Do not let brown. In a bowl, add the gently sauteed garlic, minced herbs, minced perserved lemon. You will not need any extra salt as the lemon will be salty enough. Set aside until ready to plate.
Scallops: salt scallops 10 minutes before using. Brown scallops in a stainless steel pan for 3 minutes on each side over medium high heat. Set aside on a plate until ready to use.
Sauce: deglaze the pan with white wine. Slowly whisk in cream and whisk in harrisa. Mount (finish by whisking in cold butter). Add any juice that are sitting on the plate with the scallops.
Platting: add the sauce to a shallow bown. Place scallop on top. Garnish with herb oil and herb topping.
Prep/Cook Time: 20 minutes