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Oct. 21st, 2009 10:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Butter-Poached Scallops Langoustine Tails.
12 sea scallops (I used Trader Joe's Langoustine Tails - kinda mock lobster)
salt and pepper
about 1 cup butter (not that much actually gets used, though.)
squeeze of lemon juice
Arrange the scallops in a saucepan that is just large enough for all the scallops to fit snugly in one layer. Add water so that it just covers the scallops. Pour the water into a measuring cup and place the scallops on a paper towel, patting dry. Season the scallops well with salt & pepper and set aside.
The amount of water in the measuring cup is the amount of melted butter you'll need. Dice the butter, place in a saucepan over medium-low heat, and clip a kitchen thermometer to the pan. Heat the butter, stirring occasionally, until the temperature is 185 F. Add the scallops and bring the temperature back to 185. Cook the scallops, turning once, until they are cooked through - 2 to 4 minutes. Test by cutting one in half. It should be opaque in the center.
Using a slotted spoon, transfer the scallops to warmed serving plates. Drizzle with a little of the cooking butter and a squeeze of lemon juice, and serve immediately.
This is adapted from Thomas Keller's butter-poached lobster, but a lot less work.
What worked: Yummy and unctuous without actually using that much net butter. Most of it stayed in the pan.
What didn't: The pan was a bit large for the small langoustine tails, so I had to use a fair amount of butter.
Will I make it again? Yeah, probably. I'll try scallops next time as they might fit the pan better.
12 sea scallops (I used Trader Joe's Langoustine Tails - kinda mock lobster)
salt and pepper
about 1 cup butter (not that much actually gets used, though.)
squeeze of lemon juice
Arrange the scallops in a saucepan that is just large enough for all the scallops to fit snugly in one layer. Add water so that it just covers the scallops. Pour the water into a measuring cup and place the scallops on a paper towel, patting dry. Season the scallops well with salt & pepper and set aside.
The amount of water in the measuring cup is the amount of melted butter you'll need. Dice the butter, place in a saucepan over medium-low heat, and clip a kitchen thermometer to the pan. Heat the butter, stirring occasionally, until the temperature is 185 F. Add the scallops and bring the temperature back to 185. Cook the scallops, turning once, until they are cooked through - 2 to 4 minutes. Test by cutting one in half. It should be opaque in the center.
Using a slotted spoon, transfer the scallops to warmed serving plates. Drizzle with a little of the cooking butter and a squeeze of lemon juice, and serve immediately.
This is adapted from Thomas Keller's butter-poached lobster, but a lot less work.
What worked: Yummy and unctuous without actually using that much net butter. Most of it stayed in the pan.
What didn't: The pan was a bit large for the small langoustine tails, so I had to use a fair amount of butter.
Will I make it again? Yeah, probably. I'll try scallops next time as they might fit the pan better.
