Pan seared scallops with beurre rouge at Rhythm Café
Serves 1
Prep time: 20 minutes
Download this recipe
Ingredients:
7 oz. 10-20 count fresh sea scallops
1 oz. clarified butter
1 teaspoon finely chopped shallots
1/4 cup red wine
2 Tbsp. whole salted butter cut into 4 pats
Directions:
Place scallops on a paper towel to remove excess moisture. Heat clarified butter in a non-stick pan on high until almost smoking. Carefully place scallops in pan flat side down and reduce heat slightly. Cook until scallops are a rich golden brown, about 1-3 minutes per side. Remove from pan and put on a serving plate. Pour off excess butter and add shallots to pan.
Sauté shallots for about 5 seconds. Deglaze pan with red wine and reduce wine by 2/3. Add 2 pats of butter and swirl pan until butter has almost melted. Add remaining butter and continue swirling until butter is melted and incorporated. Pour sauce over scallops and serve immediately.
Rhythm Café
3800 S Dixie Hwy # A
West Palm Beach, FL 33405
(561) 833-3406
Open Tuesday – Saturday, 6-10 p.m.
A few weeks ago, we had our monthly women’s wine tasting, the Winettes. Libby (Sweet) and I started this group six months ago in the hopes that it would help us develop our palates and also introduce some of our other girlfriends to the wonderful world of wine. This month’s tasting brought us to one of the best-known and most popular wine regions, Bordeaux.
Even though Bordeaux is one of my favorite regions, I wanted to let the girls gain more of an appreciation for wine before we got to the heavy lifting. My patience definitely paid off. Our Bordeaux tasting was by far the best Winettes to date, both for the wine and the conversation. In fact, there were so many great wines to talk about, I’m splitting this blog entry into two parts. Check out some of our early favorites here, then come back next week for more: Read the full story
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