Countdown till the next cube flip
Place the milk, garlic cloves, and parsnip chunks into a medium pot over medium heat.Salt to taste For the scallops: 2 tablespoons olive oilġ2 large sea scallops, at room temperature Seared Scallops with Beurre Blanc and Parsnip Pureeįor the parsnip puree: 3-4 large parsnips, peeled and cut into 1-inch chunksĢ tablespoons butter 1 tablespoon chives, finely minced For the beurre blanc: 4 ounces dry white wine Sauce can be applied to the top of each scallop, or poured around the edges of the plate just before serving. A few small bundles of green beans at intervals along the plate, small mounds of puree between them, and a tender scallop balanced on each spoonful of puree. To amp up the presentation though, I grabbed a long rectangular dish. A healthy drizzle of sauce, and you are ready to serve. First, and a bit more everyday, is a lovely heap of parsnip puree, a few scallops nestled atop it, and a small pile of steamed slender green beans alongside. As I see it, there are many ways to serve this dinner. When you douse them with sauce, or float them in a puddle of it, the buttery smoothness somehow elevates them even more.īecause I was eating alone, I decided to play with plating a bit more than usual. These perfect little cylinders, meaty and mild and almost sweet, develop a perfect crust when you pat them dry, season them aggressively, and sear them golden-brown on top and bottom. I would be more than satisfied with a pool underneath a piece of halibut or cod. I can imagine a drizzle over soft-shell crab. I can imagine dipping lush hunks of lobster into it. The silkiness of this sauce is perfect with shellfish. Lemon and butter sauce? Pass the scallops. Alton’s sauce uses lemon juice instead of white wine vinegar, which suggests it was meant to go with fish or seafood, and this decided my pairings for me. Mine is a slight adaptation – I halved the recipe, and I didn’t have the traditional shallot so I simply omitted it. For ease, and for clarity, I went with Alton Brown’s. Julia Child writes about it with the affection you might expect for a sauce that is, in her words, essentially “warm flavored butter.” Who wouldn’t want to be responsible for a well-loved buttery emulsion as appropriate to green beans as to seared fish? Cooking lore holds, however, that beurre blanc was created by accident – an unintentional simplification of béarnaise sauce that caught on and became beloved.
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Most of these sauces have dubious origin stories. This one, a beurre blanc, is a sauce made by reducing white wine with aromatics and sometimes a bit of lemon juice or vinegar, then whisking in an unbelievable amount of butter until the sauce turns into this rich, fluffy, thick, pale yellow ambrosia that belongs draped over every kind of substance imaginable. There are a lot of butter based sauces, friends. By my twisted, grasping-for-an-apology way of thinking, though, I ate it in November… so that totally counts, right?
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It’s December and this is a sauce recipe I owe you from last month.
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I mean, here it is Monday and it’s up and all that, but a quick check of the calendar belies my appearance of timeliness. 6.6 x 6.6 x 6.6 cm/ 2.6 x 2.6 x 2.It will come as no surprise to you that I am late with this post.
#Countdown till the next cube flip install