Details

Pan seared scallops with beurre rouge at Rhythm Café
Serves 1
Prep time: 20 minutes

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Ingredients:
7 oz. 10-20 count fresh sea scallops
1 oz. clarified butter
1 teaspoon finely chopped shallots
1/4 cup red wine
2 Tbsp. whole salted butter cut into 4 pats

Directions: Place scallops on a paper towel to remove excess moisture. Heat clarified butter in a non-stick pan on high until almost smoking. Carefully place scallops in pan flat side down and reduce heat slightly. Cook until scallops are a rich golden brown, about 1-3 minutes per side. Remove from pan and put on a serving plate. Pour off excess butter and add shallots to pan.

Sauté shallots for about 5 seconds. Deglaze pan with red wine and reduce wine by 2/3. Add 2 pats of butter and swirl pan until butter has almost melted. Add remaining butter and continue swirling until butter is melted and incorporated. Pour sauce over scallops and serve immediately.

Rhythm Café
3800 S Dixie Hwy # A
West Palm Beach, FL 33405
(561) 833-3406
Open Tuesday - Saturday, 6-10 p.m.

2 Comments

Didi Kelley on July 18, 2009 at 12:08

Thanks for your recipe of shallots with beurre rouge. Yummie! They are my favorite thing, and for sure I’ll be there for dinner when we return to Florida in October.

uncle ernie on September 1, 2009 at 20:08

will somebody tell this guy who is trying to pass as a chef or line cook that the “muscle” of the scallop should be removed before cooking. thats cooking 101. daaaaaaa

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