Seared Scallops and Herb Butter Sauce

20120920-092047.jpg

These scallops (recipe here) were really easy and tasty. I don’t know why, though, the recipe says to use a separate saucepan to make the sauce. I would take advantage of all of the crusty caramelizing in the shallot pan and just make the sauce in there. I suppose since this sauce is kind of an ersatz beurre blanc, they were trying to keep it lightly-colored and delicate, but I would always fall on the side of incorporating more flavor (and washing less pots and pans!) The side dishes I made with this were easy (Farfalle with pesto and toasted pine nuts and sautéed zucchini), but they did make the plate look very white and green. I wish I had added some roasted red pepper strips or cherry tomato halves to the pasta or some yellow squash to the zucchini (or both) just for a little color variety.

Share Button
Posted on September 20, 2012 at 8:20 am by lara · Permalink
In: Entrees, Menus, Pasta, Seafood, Side Dishes - Veggies

Leave a Reply

Anti-spam: complete the taskWordPress CAPTCHA