Scallops with ginger-lemongrass beurre noisette

Name: Scallops with ginger-lemongrass beurre noisette
Prep time: 25 min
Total time: 25 min
Yield: Makes 4 servings
Ingredients: Salt; 2 tablespoons peeled and minced ginger; 2 tablespoons trimmed and minced lemongrass; 5 tablespoons butter; 16 large sea scallops (about ½ pounds); ¼ cup chopped mint; 1 tablespoon nam pla (Thai fish sauce); ½ cup chopped scallions; 2 tablespoons fresh lime juice; 30 snow peas, trimmed and cut into long thin strips; Pinch of cayenne pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Beurre noisette takes well to Asian flavors (the combination of butter and nam pla is one of our favorites). For the snow peas, you can substitute any crunchy vegetable, cut into tiny pieces—carrots, for example.

Ingredients

16 large sea scallops (about ½ pounds)
2 tablespoons peeled and minced ginger

Fish course
Pescatarian
Gluten-free

Method

Cut the scallops nearly in half along their equator. Mix half the ginger with a large pinch of salt and smear this mixture on the inside of the scallops.
Put 3 tablespoons of the butter in a small saucepan over medium heat. Stir, scraping down the sides with a rubber spatula, until the butter foam subsides and the butter turns nut-brown. Immerse the bottom of t