If it’s one thing I’m gonna make, it is a BUTTER SAUCE! I had had them several times at restaurants, but it wasn’t until learning how to make them while in culinary school, did I truly understand, and fall in love with them. For one thing, ITS BUTTER, is there any other reason needed? I also, love the versatility and creativity that can be applied to them to create almost any flavor that you want to compliment your dish.
Growing up in the DMV (that’s D.C., Maryland, & Virginia…..NOT the Department of Motor Vehicles), seafood is pretty much a staple. While for most people its crab legs and shrimp (which I also love), for its scallops. They are just so rich, creamy, and delicious. They are light and delicate, and much like the butter sauce, can be paired with just about anything.
This dish was actually one that I had submitted to recipe contest for the spirit/liquor I am using in this recipe. While it never made the cookbook, or won the contest, it is a recipe that I have been working on perfecting ever since. On its own, it can served as a great, full flavored appetizer. If you wanted to do something a little bigger, and wanted to turn this into an entree, I would maybe suggest some black (squid ink) linguini. Pasta is great for scallops, and the sauce has enough body and flavor to stand up to the pasta as well. Check out the recipe below.
Let’s talk about a beverage pairing. Obviously wine, white wine is the easy choice here. Most would say probably a sauvignon blanc, and I wouldn’t necessarily disagree. My choice however is a viognier. Most are not familiar with this varietal, but it is a pleasant surprise for those who have never tried it. Upon first taste, you get some acidic notes, which work great for seafood, and well help balance out/cut the richness of the butter sauce. It then finishes with a roundness of a chardonnay to really compliment the scallops and the sauce…..and if you add the pasta, well that works too!
Until the next dish…………
For the Scallops (serves 2):
- 6 U15/U20 scallops
- 1 TBL cooking oil
- smoked paprika
Directions: Make sure your scallops are room temperature and completely dry. Next season with salt, pepper, and smoked paprika. Add 1 tablespoon of cooking oil to a cast iron skillet on medium high heat. Once the skillet is hot, add in the scallops and sear for 2-3 minutes, flip, and then sear the other side.
For the Grapefruit Ginger Butter Sauce:
- 2 sticks of butter cubed
- 2 oz white wine ( I used chardonnay for this recipe)
- .5 oz Domaine de Canton ginger liqueur
- 1 tsp. whole black peppers corn
- 1/2 shallot sliced
- 2-3 dried bay leaves
- 1 tsp finely chopped fresh ginger
- juice from 1/2 of a grapefruit
Directions: Using a medium sized sauce pot on high heat, add the following ingredients ONLY; black peppercorns, shallots, ginger, bay leaves. Once you can begin to smell the peppercorns and ginger, deglaze/add in the white wine and ginger liqueur. Using your whisk, scrape up anything that may have stuck to the bottom of the pan (this is FLAVOR). Reduce the liquid until there is about 2 table spoons remaining. Remove the pot from the stove and begin to add in the cubed butter a few pieces at a time, making sure to CONSTANTLY whisk the mixture until ALL of the butter has melted. If you find that the butter is not melting as quickly, put the pot back on a high heat for a few seconds, and ten remove, continuing the process. Next, add in the juice from 1/2 of a grapefruit, and finally season to your liking with salt. Once you have finished seasoning the sauce, strain it into a serving vessel.