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Home > Restaurants > Recipes > Poached Nantucket Bay Scallops With Lemon-Thyme Beurre Blanc

Poached Nantucket Bay Scallops With Lemon-Thyme Beurre Blanc

Provided by: Chef Stephen Kennard
Served at: Canard, Inc.

  • Type of Dish: Main Courses
  • Servings: 6
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Ingredients

½ cup finely chopped shallots

1 cup dry white wine

5 sprigs lemon thyme

2 cups heavy cream

2 sticks butter, chilled and diced

Microthyme for garnish

Salt and freshly ground white pepper

1½ lbs. fresh bay scallops (Nantucket are best), gently rinsed (check for shells and discoloration)

Instructions

In a medium pan, combine the shallots, wine, and 2 sprigs of lemon thyme and reduce till there is almost no liquid. Add heavy cream and reduce, on low heat, until cream thickens. Roughly chop remaining lemon-thyme leaves. When the cream has reduced by half and is quite thick, remove from heat and slowly add chunks of the chilled butter, whisking continuously, until all butter is incorporated. Season to taste with salt and white pepper, and fold in the thyme leaves. Fill a 2-quart saucepan halfway with water and bring to a rapid boil. Quickly dip the scallops into the boiling water for 5 seconds and remove, shaking strainer to shed excess liquid. Divide the scallops between 6 plates, cover with the beurre blanc, and garnish with microthyme sprigs. (Published 2014)