Serious Eats: Recipes

The Secret Ingredient (Coffee): Seared Scallops with Espresso Beurre Blanc

[Photographs: Kerry Saretsky]

This is a true secret ingredient recipe: using something right out of the pantry and altering it to an important but unidentifiable state. The coffee in this recipe (instant espresso, in this case) provides sharp bitterness, contrasted by a luxurious creaminess in the sauce, and a caramel sweetness in the seared scallops. It's the perfect easy recipe that lends a wow factor to any dinner party.

And, in case you were wondering, it will still work as a pick-me-up. I've never felt so awake! So, it adds not only flavor, but also energy, to dinner.

Note: When making a beurre blanc, it is good practice to cut the butter into cubes, then place them in a bowl, and refrigerate until you are ready for it. The colder the butter, the better the sauce.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

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