Seared Sea Scallops Sauce Verte
Another example of some of what we explore in our fish /seafood classes.
Sauce Verte & toasted hazelnuts..combination of flavors & textures..
To make the sauce verte:
Bring a saucepan of salted water to a boil.
Fill a medium bowl with ice water.
Add small bunch of chives..6 sprigs chervil..4 parsley sprigs..4 tarragon sprigs..remove stems from all!
Place in boiling water for 10 seconds and remove to ice water.
Squeeze out the water and chop herbs coarsely. Add to blender with 2 garlic cloves peeled..4 anchovy fillets..well rinsed..1 T capers ..well rinsed..black pepper..and blend till smooth with 4 T Extra Virgin Olive oil..you may need a bit more.
Toast 1 C skinned hazelnuts on a baking sheet at 350- 8 to 10 minutes. Roll in towel to remove skins and coarsely chop.
Sear scallops over high heat in a large skillet.
Add 1 lb. “dry” sea scallops when olive oil is almost smoking..do not crowd! You may have to do in batches.
Cook undisturbed for 2 to 3 minutes per side..about 5 minutes total..depending on size..barely cooked through.
Divide scallops on plate and drizzle with sauce and sprinkle with hazelnuts..a very elegant dish..sauce will last 3 or 4 days although it may turn a dull green.