Dill Pickle Seared Scallops with Dill Pickle Beurre Blanc
Prep. Time:
50 minutes
Baking Time:
Total Time:
65 minutes
Serves:
4 servings
Inspired by Chef Lana's Top Chef winning dish celebrating the power of simplicity and bold flavor from Season 22. Lana's philosophy preserved through you don't need to do a million things in order to get a win demonstrating how straightforward dish focuses on execution and bold pickle flavor in three complementary forms. Tom Colicchio praised everything was cooked nicely with precise timing ensuring tender perfectly seared scallops with golden crust. Winning against powerhouse competitor Katianna with confidence in simplicity the recipe demonstrates how restraint and precision win over complexity. The pickle brine tenderizes scallops while adding subtle tang that complements rich beurre blanc. Using pickle brine in three applications brine sauce and relish creates layered dill pickle flavor without overwhelming delicate scallops. Quality matters with good dill pickles with flavorful brine and dry-packed sea scallops not treated with sodium tripolyphosphate.
Ingredients
Instructions
BRINE THE SCALLOPS:
Pat scallops completely dry with paper towels. Place in a shallow dish.
Pour pickle brine over scallops ensuring they're submerged. Cover and refrigerate 30 minutes.
DO NOT over-brine longer than 30 minutes can make them too salty.
Remove scallops from brine rinse briefly under cold water and pat completely dry with paper towels.
CRITICAL: scallops must be absolutely dry for proper searing and caramelization.
MAKE THE DILL PICKLE BEURRE BLANC:
In a small saucepan combine pickle brine white wine vinegar and minced shallot. Bring to a boil over medium-high heat.
Reduce heat to medium and simmer until liquid is reduced to about 3 tablespoons approximately 8-10 minutes. The reduction should be syrupy.
Reduce heat to low. Whisk in cold butter one tablespoon at a time allowing each piece to emulsify before adding the next.
Temperature control is key too hot and the sauce will break too cool and butter won't incorporate.
Once all butter is incorporated remove from heat. Stir in fresh dill. Season with salt and white pepper to taste. Keep warm but not hot until serving.
PREPARE THE GRILLED DILL PICKLE RELISH:
Heat a grill pan or cast-iron skillet over high heat. Brush pickles lightly with olive oil.
Grill pickles turning occasionally until charred on all sides about 4-5 minutes total.
Remove from heat and let cool slightly. Dice pickles finely into small cubes.
In a small bowl combine diced grilled pickles with fresh dill pickle brine and black pepper. Set aside.
SEAR THE SCALLOPS:
Heat a large cast-iron or stainless steel skillet over high heat until very hot about 3 minutes. Add neutral oil and swirl to coat.
Season scallops lightly with salt and pepper on both sides. GO LIGHT on salt they've been brined.
Place scallops in pan flat side down leaving space between each work in batches if necessary.
DO NOT move them let them sear undisturbed for 2-3 minutes until deep golden crust forms.
Add butter to pan. Flip scallops and cook 1-2 minutes more basting with butter until just opaque in center.
Tom Colicchio praised perfect cooking scallops should be tender and just cooked through never rubbery.
TO SERVE:
Pool 2-3 tablespoons of dill pickle beurre blanc on each plate.
Arrange 3 scallops per serving on the sauce.
Top each scallop with a small spoonful of grilled dill pickle relish.
Garnish with additional fresh dill fronds if desired. Serve immediately.
