Tuesday, December 18, 2012

Halibut w/ Spinach & Scallop-Citrus Beurre Blanc

I'm telling you - I'm Beurre Blanc obsessed.

When in doubt for a pairing sauce for a dish - beurre blancs are your answer.  I mean, does butter not go with nearly everything?!  Seriously.

The only thing I didn't like about this dish is that the scallop flavor didn't come through as much as I wanted it do.  It may have been the citrus.  It could have overpowered the delicate flavor of the scallops.  But besides that, I was pretty satisfied with this dish - and Andy cleared his plate so I can't complain.



2 6 oz. halibut fillets
flour, for dusting
salt and pepper, to taste
1 tablespoon unsalted butter
1 tablespoon vegetable oil

2 cups raw spinach, stemmed
1 tablespoon unsalted butter
salt and pepper, to taste

3 sea scallops, cut in half
salt and pepper, to taste
2 tablespoons unsalted butter

Scallop-Citrus Beurre Blanc:

1 sea scallop, thinly sliced (think sashimi)
1 shallot, minced
1/4 cup citrus champagne vinegar (alternatively, you can just do 1/4 cup citrus juices or a mixture of champagne vinegar and juices)
8 tablespoons cold unsalted butter, cubed
salt and pepper, to taste
2 tablespoons fresh parsley, chopped

You can prepare your sauce first.  In a medium saucepan, combine the shallot and citrus vinegar.  Reduce to about 1-2 tablespoons.

Turn heat to low and slowly whisk in unsalted butter, one cube at a time.  Be careful not to add to much butter at once or you run the risk of your sauce breaking.  When all of butter is emulsified into the sauce, season with salt and pepper to taste and stir in thinly sliced scallops (the residual heat will cook them through) and chopped parsley.  Reserve sauce in a warm area until needed.  You can also choose to strain the mixture of the solids at this point, but I chose not to.

Preheat oven to 425 F.

Season both sides of halibut fillets with salt and pepper.  Dredge in the flour, shaking off any excess.

Heat an oven-proof skillet under medium high heat and add butter and oil.  (On a side note: We use a combination of peanut oil and butter in the restaurant I work at for two reasons.  The butter is there for browning and flavor, and the oil is there for a higher smoke point - to help achieve a desired "crust" - you can choose to not use both, but be forewarned if you just use butter, you run the risk of it burning, and if you just use oil, you may not get that desired golden crust)

Add your halibut to the pan and cook the first side until it is a nice golden brown, about 2-3 minutes.  Flip each fillet over and carefully transfer pan to the oven to finish cooking, about 3-5 minutes.

While your halibut is finishing you can wilt your spinach and saute your scallops.

Heat two pans under medium high heat.  Add butter to both pans, adding your spinach to one, and your scallops in the other. Of course you can do these separately, instead of all at once, but hey, multitasking is a skill we can all get better at, right?

Cook the spinach until wilted and season with salt and pepper, to taste.

Sear your scallops until you get a nice golden brown sear, and then flip over to continue cooking for about 30 seconds to a minute.  Since they're cut in half, you won't need to cook them as long as if they were kept whole.

To plate, arrange a mound of spinach in the center and top with halibut fillet.  Arrange 3 half scallops on each plate and top halibut with beurre blanc.  Voila!

I love using wilted spinach as a side dish.  It comes together so easily and give you an added color boost to any plate.

Hope you guys have a great start to your week!


  1. Another delicious meal love this seafood and spinach combo.

  2. I have never seen a better looking fish recipe! You're definitely plating some beautiful dishes lately. Keep them coming!

  3. You are so good at plating your fish! This dish look absolutely delicious. I've never made a proper beurre blanc before, but you've totally inspired me!

  4. Wow, this looks as if it comes out of a posh resaurant's kitchen. I certainly wouldn't have complained!

  5. You add scallops twice while making the sauce. Do you add 1/2 of 1 scallop at first then the other 1/2 after the reduction? Or was it possibly a typo?

    1. It was indeed a typo! Thanks for pointing it out - it's now fixed =)