- 8-inch Skillet
- Bamboo Cutting Board
- Chef’s Knife
- 2-quart Saucepan
- 10½-inch Gourmet Skillet
Beurre Blanc Sauce Ingredients:
- ½ teaspoon olive oil
- 1 tablespoon shallots, minced
- 1 tablespoon capers
- ½ cup white wine
- ½ butter stick, cold and chopped (¼ cup)
- 1 tablespoon orange juice
- ¾ pound parsnip, peeled and sliced
- ½ pound brussels sprouts, stems removed and halved
- 2 cups heavy cream
- 1 pound scallops
- 1 tablespoon olive oil
- Salt and black pepper to taste
Beurre Blanc Sauce Procedure:
- Cut ingredients as directed. Preheat the 8-inch Skillet at medium-high for 2 minutes. Add ½ teaspoon olive oil, shallots and capers; sauté for 1 minute. Add wine and reduce temperature to medium; cook for 4 minutes, or until 2 tablespoons of liquid remain in the skillet.
- Reduce temperature to low; whisk cold butter in little by little while constantly stirring.
- Once all butter is melted, slowly add orange juice while stirring. Remove from heat and cover; keep warm.
- In the 2-quart Saucepan, add parsnips and heavy cream; cover with the valve closed and cook at medium-low temperature for 20 minutes or until parsnips are tender.
- Blend cooked parsnips with salt and enough cream to get the consistency of creamy mashed potatoes.
- In the same saucepan (previously washed), add sprouts and 3 tablespoons of water; cover with the valve open and cook at medium-high temperature until it whistles (about 6 minutes). Reduce temperature to low and, when the valve stops whistling, close it and cook for 4 more minutes. Remove saucepan from burner and keep brussels sprouts warm until ready to serve.
- Preheat the 10½-inch Skillet with 1 tablespoon olive oil at medium-high for 3 minutes. Add scallops (previously seasoned with salt and pepper to taste); reduce temperature to medium and cook each side for 3 minutes, or until done.
- Serve scallops with sauce, parsnip purée and sprouts.