Pear Brown Butter:
- 3 Bartlett pears, peeled, cored and slivered
- ½ cup sugar
- 2 bay leaves
- 2 cups white wine
- ¼ pound unsalted butter
- Scallops and Garnish:
- ¼ pound pancetta, small diced
- 1 large celery root, peeled and small diced
- Salted water
- ¼ pound baby Brussel sprouts, cleaned, trimmed and
- 2 pounds bay scallops
- Salt and pepper
- Canola oil
For Pear Brown Butter:
Place the pears in a pot, then add sugar and bay leaves. Cover
with white wine. Cook over medium heat for about 15 minutes
or until the pears are cooked through and almost translucent.
Strain off the liquid. Over medium heat, place butter into
a small sauté pan and cook until the butter turns brown
and has a nutty aroma. Place the cooked pears and the warm
brown butter in a blender, and puree until completely smooth
and blended. Strain through a chinois.
For Scallops and Garnish:
Place pancetta in a sauté pan. Over low heat, render
out the fat for about 15 minutes. Strain, discard fat, and
set aside to cool.
Place the celery root in a large sauté
pan and barely cover with salted water. Over medium heat,
gently cook the celery root until it is soft and cooked through.
Be careful; do not overcook or the celery root will turn to
mush. Strain and cool.
Bring a large pot of salted water to a boil,
and submerge the Brussel sprouts. Cook for 1 minute and immediately
place in an ice water bath. Strain and pat dry.
Remove the adductor muscle from all the scallop
shells. Season with salt and pepper. Place 2 large sauté
pans over high heat with canola oil. Once almost smoking,
place half of the scallops in each pan. Cook on one side without
moving the pan for about 30 seconds. Shake the pan to dislodge
the scallops from the pan. Serve.
Place scallops in center of warm plate. Place celery root,
pancetta and Brussels sprouts on and around scallops. Drizzle
with pear brown butter.
Amphibolite Nature Muscadet, 2004
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