Scallops Beurre Blanc
with Green Pea-Potato Mash & Endive-Kale Salad
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
“Butter emulsified, held in suspension by its strongly acid flavor base," is how Julia Child described beurre blanc, a French sauce exquisitely suited to fish and seafood. Draped over tender-to-jiggling scallops, with a soft potato-pea mash, it is the définition of melt in your mouth.
We will send you:
- 340g Scallops
- 6g Chives (or garlic chives)
- 1 Bunch of lacinato kale
- 1 Endive
- 450g Potatoes
- 150g Green peas
- 30ml Apple cider vinegar
Contains: Milk • Scallops • Sulphites
You will need:
Medium pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
32 g
Saturated Fat
13 g
Sodium
980 mg
Total Carb
73 g
Sugars
10 g
Protein
37 g
Fibre
14 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- In the last 2 min., add the peas.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Make the salad
- Meanwhile, remove the root end of the endive; thinly slice lengthwise.
- Thinly slice the chives.
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
- Add the endive, ½ the chives, ⅔ of the vinegar, 1 tbsp oil (double for 4 portions) and S&P; toss well.
Start the scallops
- Rinse the scallops under cold water and pat dry; season with S&P. If necessary, remove the muscle on the edge.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the scallops and cook, 1 to 2 min. on one side, until partially cooked.
- Transfer to a paper towel-lined plate and reserve the pan.
Make the beurre blanc & finish the scallops
- In the same pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the remaining vinegar and cook, stirring often, 1 to 2 min., until slightly reduced.
- Return the scallops* and cook, swirling the pan often, 1 to 2 min., until cooked as desired.
- Off the heat, add the remaining chives; stir well.
Plate your dish
- Divide the mash, salad and scallops between your plates.
- Spoon the beurre blanc over the scallops. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
