Gnocchi With Grape Tomatoes Capers Thyme And Shallots In White Wine BeurrÉ Blanc Recipes

PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE BLANC

Steps:

• For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
• Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate.
• For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.
• Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.

GNOCCHI W/ GARLIC, SPINACH, MUSHROOM & GRAPE TOMATOES

Steps:

• Heat 1 tbsp of butter with 1/2 tsp of olive oil (this prevents the butter from burning) over med heat until melted.
• Add garlic and shallots.
• Cook 1-2 minutes, until soft.
• Add cherry tomatoes and kosher salt to taste.
• Cook 8 minutes on low heat covered, until soft.
• Add mushrooms and 1 tbsp of butter.
• Cover and cook for 5 minutes.
• Add baby spinach and thyme.
• Cook low for 5-8 more minutes.
• Add 1 -2 tbsp more butter and a tiny bit of water to make a sauce to coat. Yum!
• Add pepper.
• Turn off heat, add Parmesan and hot cooked gnocchi.
• Serve and enjoy!

SKILLET GNOCCHI WITH CHARD & WHITE BEANS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
• Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY

Steps:

• Season the scallops on both sides with salt and pepper.
• In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
• Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
• Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
• Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
• Enjoy!

WHITE WINE SHALLOTS SAUCE WITH LEMON AND CAPERS

Steps:

• Heat oil in medium saucepan over medium heat until shimmering, but not smoking.
• Add the shallots and cook, stirring frequently, until softened and beginning to color, about 1 1/2 minutes.
• Add wine and lemon juice, increase heat to high, and bring to a boil.
• Boil until reduced to 3/4 cup, 3-5 minutes.
• Remove saucepan from burner. Whisk in butter, capers, and parsley. Season with salt and pepper to taste.
• To serve, stir sauce to recombine, and spoon over your cooked fish.

SEARED SCALLOPS WITH TOMATO BEURRE BLANC

Steps:

• Make beurre blanc:
• Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
• Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
• Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
• Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
• Sauté scallops:
• Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
• Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

BEURRE BLANC

Steps:

• In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
• Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.

GNOCCHI WITH GRAPE TOMATOES, CAPERS, THYME AND SHALLOTS IN WHITE WINE BEURRÉ BLANC

Steps:

• Cook gnocchi according to directions on package, strain and set aside. Add olive oil to pan on low-medium heat and saute shallots and garlic for 3-5 minutes. Add wine and 3 thyme sprigs to pan, increase heat and reduce till there is only about 1/4 cup of wine left. Should take 5 minutes. Add stock and cook another 5 minutes on medium-high until reduced by half. Turn heat to low. Add butter one square at a time. Swirl around pan until it dissolves and add the next square. Sauce should not come to boil while you are doing this. Remove from heat if it gets too hot. Turn off heat. Add capers, tomatoes and gnocchi. Mix well Remove thyme sprigs before serving. Top each plate with 1 tbs grated parmesan and garnish each plate with a sprig of thyme.