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Taste of Life: Seared Scallops, Basil Beurre Blanc, and Green Beans with Walnuts

By Hillary Gallagher


To Begin

Prepare 4-6 servings of your favorite rice or farro according to package directions.



2 lbs. dry-pack sea scallops
2 oz. olive oil or clarified butter
Kosher salt to taste
Black pepper to taste




  1. Remove and discard the muscle tab from the scallop, or ask your local fishmonger to do it while you are at the seafood counter.
  2. Heat the oil or butter in a sauté pan over medium-high heat.
  3. Season the scallops with salt and pepper, and sear on both sides until golden brown. This may need to be done in batches so as not to overcrowd the pan.

Beurre Blanc

1 small shallot, minced
6-8 black peppercorns
4 oz. dry white wine
1 oz. lemon juice
1.5 oz. cider vinegar
4 oz. heavy cream
8 oz. butter, cubed small and kept very cold
2-3 oz. spinach
2 oz. basil


  1. Blanch the spinach and the basil; wring out; and puree with a few ice cubes; reserve.
  2. In a medium saucepot, combine the shallot, peppercorn, wine, lemon juice, and vinegar. Reduce over medium heat until almost dry.
  3. Add the heavy cream, and reduce by half.
  4. Reduce the heat to low, and adding a few pieces of butter at a time, whisk to emulsify. Continue to add the butter until the full amount is incorporated.
  5. Season with salt and pepper.
  6. Pour the sauce through a mesh strainer; fold in the spinach/basil puree; and serve warm.

Green Beans with Walnuts

1 lb. green beans
2 oz. butter
1 small shallot, minced
2 garlic cloves, minced
4 oz. chicken stock or broth
Salt and pepper to taste
2 tablespoons walnut oil or good quality olive oil
2 oz. chopped walnuts


  1. If needed, cut the green beans on the bias.
  2. Heat the butter in a large sauté pan. Add the shallots and garlic, and sauté over medium heat until translucent (1-2 minutes).
  3. Add the green beans in an even layer, and then add the stock.
  4. Season with salt and pepper.
  5. Bring to a simmer; cover the pan; and steam the beans until tender (about 8 minutes).
  6. Remove the lid, and allow the cooking liquid to thicken and reduce, so it will coat the beans.
  7. When the beans are cooked and the liquid is reduced, toss the beans in the walnut oil and walnuts.
  8. Season with salt and pepper.


  1. Place a serving of prepared rice/farro on each plate.
  2. Add the green beans, and top with 3-4 scallops.
  3. Drizzle the plate with the sauce, and serve hot.