Seared scallops recipe from MAX's

AUSTIN (KXAN) - Seared Scallops with Roasted Fingerling Potatoes and Saffron Beurre Blanc

For the potatoes:

2 pounds fingerling potatoes, halved

3 T. olive oil

1 t. kosher salt

½ t. ground black pepper

4 cloves garlic, minced

1 T fresh parsley, minced

½ t. fresh thyme, chopped

Directions:

Preheat oven to 400 degrees. In a large bowl, toss together the potatoes, olive oil, salt, pepper and garlic. Transfer to a large baking tray and roast in the preheated oven for 30-45 minutes, until golden and cooked through.

For the beurre blanc:

1 large shallot, chopped fine

1 c. white wine

¼ c. lemon juice

2 sprigs fresh thyme

1 t. whole peppercorns

¼ t. saffron

1 T. heavy cream

¾ c. cold unsalted butter, cubed

Kosher salt

Directions:

Combine the shallot, wine, lemon juice, thyme, peppercorns and saffron in a non-reactive saucepan over medium high heat and reduce until you are left with 2 tablespoons of liquid. Add cream and bring to a boil, turn heat down very low. Whisk in cubes of butter, one at a time until the sauce is emulsified and is thick and rich. Season to taste with salt.

For the scallops:

1 pound fresh sea scallops

1 t. vegetable oil

Kosher salt

Cracked black pepper

Directions:

Rinse scallops and dry well. Remove the small muscle on the side of the scallop and discard. Season both sides of scallops with salt and pepper. Add oil to a large sauté pan over high heat. Once the oil has just begun to smoke, carefully add the scallops to the pan. Sear the scallops for roughly 1 ½ minutes per side. The perfectly cooked scallop will have a nice brown sear on both sides and will still be translucent in the center.