We love seared scallops with beurre blanc sauce! This very classical ...
This delicious French dish can be enjoyed for lunch or as a starter. After seeing this video, you will definitely want to make these pan-seared scallops with Antiboise sauce yourself! Easy as it can be!
Chop the shallot, garlic, black olives, capers, parsley and basil finely for the antiboise. Quarter the tomatoes and take out the seeds. Chop them in small pieces.
Dry the scallops with kitchen paper. Season both sides with salt and pepper.
Take a non-stick frying pan, put it on high heat and add some oil. Place in the scallops and don't move or touch them for 2 to 3 minutes. After 2 to 3 minutes, turn them around and repeat.
When the scallops are golden brown and crunchy, put them on a plate and cover them with some tinfoil.
Use the same pan, but absorb the oil with some kitchen paper. Add some extra vierge olive oil in the pan on high heat and add all the chopped ingredients, cook for 1 minute. Add a teaspoon of balsamic vinegar and some extra vierge olive oil, cook for 1 minute.
Add the parsley and basil and season with some salt and pepper. To finish the dish, divide the scallops on 2 plates and scoop over the antiboise sauce.
- 6 scallops
- 1 shallot
- 1 clove of garlic
- 2 tomatoes
- 2 tsp. of capers
- handful of black olives
- handful of parsley
- few leaves of basil, 2 leaves to garnish
- oil, for frying
- olive oil, extra vergine
- 1 tea spoon balsamic vinegair
- salt and pepper