Tyler Florence’s Ultimate Seared Scallops | Tyler’s Ultimate | Food Network

Tyler layers his seared scallops inside a flaky puff pastry and tops them with an abundant, !
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Seared Sea Scallops in Beurre Blanc with Child Spring Veggies in Puff Pastry
COURTESY OF TYLER FLORENCE
Level: Easy
Total: 40 minutes
Prep: 20 min
Cook: 20 minutes
Yield: 4 servings

Components

1 sheet of frozen puff pastry, thawed and cut into 4 1/2- inch diameter circles
1 egg, gently beaten
Sea salt
1 cup sweet infant peas, frozen or fresh
2 lots child carrots, trimmed and peeled with a little stem left on
1 pound sea scallops
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't offered).
1/2 lot fresh flat-leaf parsley, for garnish.

Buerre Blanc:.

2 shallots, sliced.
2 cups dry gewurztraminer.
1 cup white wine vinegar.
8 sprigs fresh thyme.
2 bay leaves.
Kosher salt and freshly ground black pepper.
1/4 to 1/2 cup heavy cream.
2 sticks unsalted butter, cut into cubes and chilled.
2 tablespoons newly chopped chives.

Instructions.

Preheat oven to 350 degrees F.

Begin by the puff pastry "cups". Lay the thawed puff pastry sheets on a gently floured, cool surface. Utilizing a 4 1/2- inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help eliminate the top of the puff pastry after it is cooked, to create a "cup". Beat egg then use a pastry brush to brush the tops. Season with sea salt and location into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. When cooled, cut the "tops" of the "cups" and lay bases out on plates.

While the "cups" are , make the beurre blanc. In a big, clean saucepan include shallots, gewurztraminer, white wine vinegar, fresh thyme and bay leaves. Simmer up until reduced by half then season well with salt and plenty of newly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter numerous cubes at a time while stirring until the sauce thickens. Keep warm and set aside.

Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Include carrots first to provide a head start then include the peas briefly to cook the until tender but still company – about 2 minutes. Drain pipes and reserve.

Clean scallops and season with kosher salt and newly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated up, add scallops and cook undisturbed for 2 to 3 minutes on each side till well browned. Reserve on paper towels.

Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes till heated up through. Add the scallops back to the pan, on top of the veggies, to heat through.

To serve, part out amongst the pastry cups. Leading with a coordinating pastry lid – rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve right away.

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Tyler Florence's Ultimate Seared Scallops|Tyler's Ultimate|Food Network.

Tyler Florence's Ultimate Seared Scallops | Tyler's Ultimate | Food Network

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About the Author: Yvette Cook

22 Comments

  1. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

    1. God bless for thinking of others! Lost my father a year ago today- he was a devout Pentecostal and always prayed over my family! I truly believe I was meant to see this comment!!!

  2. The meal looks absolutely delicious! A perfect romantic meal! I can’t wait to attempt to make this meal! Thanks for sharing!

  3. This is a stunning meal and yet so simple 👏♥️ thanks Tyler ♥️

  4. That looked absolutely magnificent!!! Love sea scallops!!! That is definitely something I would go out of my way to treat myself to! Great job and 2 thumbs up!😃😃

  5. This looks spectacular. I can almost smell it. I will try to be brave and make it for a special supper. I am a devout coward. LOL.

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