Scallops with a Honey Parsley Gastrique and Blue Cheese
An elegant and delicious show-stopping appetizer that also happens to be very achievable in the home kitchen - especially with these key tips and tricks.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup honey
- 1/2 cup white wine vinegar
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp blue cheese ((~30 g or 1 oz))
- 2 tbsp flat leaf parsley (minced, separated into 1-1/2 and 1/2 tbsp portions.)
- 8-12 scallops ((2-3 per person, depending on size))
- pinch salt
Instructions
- 1
Heat a heavy-bottomed pan over medium-high heat. Add the honey and stir until it begins to bubble. Stop stirring and allow the honey to continue cooking for about one minute, or until it has become a dark amber colour. Add vinegar to the pan (it will boil and bubble very vigorously). Once the mixture has settled down a little, stir it together and continue to cook until it's reduced in volume by about 1/2. At this point, it should nicely cling to the back of a spoon. Remove from heat, add 1.5 tbsps of chopped parsley, stir, and set the completed gastrique aside.
- 2
In a small bowl, combine 1/2 tbsp of chopped parsley and blue cheese. Mix thoroughly and set aside.
- 3
Rinse the scallops under very cold water and pat dry with a paper towel. Salt the scallops very lightly (they have some natural salt already).
- 4
Melt the butter and olive oil together in large, heavy-bottomed pan over medium-high heat. Add the scallops to the pan and cook until the edges are visibly crisp and brown (about 3-4 minutes). Once they are nicely browned and ready to turn, flip the scallops and sear the other side for 2-3 minutes, or until nicely browned and crisp. (See note below about searing scallops)
- 5
Plate the scallops and top with some of the browned butter from the pan, then the gastrique. Top with a small dollop of cheese and parsley. Garnish with a few parsley leaves, serve immediately.