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Scallops: Mollusks with Muscle

Chef Greg Reeves of B&G Oysters - Boston, Massachusetts
Chef Greg Reeves

B&G Oysters
550 Tremont Street
Boston, Massachusetts
(617) 423-0550

Bay Scallops with Pear Brown Butter, Pancetta, Celery Root and Baby Brussel Sprouts
Chef Greg Reeves of B&G Oysters – Boston, MA
Adapted by
January 2007

Yield: 6 Servings


    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 halved
  • Salt
  • 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.

To Serve:
Place scallops in center of warm plate. Place celery root, pancetta and Brussels sprouts on and around scallops. Drizzle with pear brown butter.

Wine Pairing:
Amphibolite Nature Muscadet, 2004

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