Preparation time: 10 mins
Cooking time: 20 mins
Delicate scallops seared to perfection, then awaken so flavorful in a sweet & just tart enough sun-dried tomato beurre blanc reduction. I know you will savor this one. ¦
Saute shallot in 1 tbsp butter, w/ a few sun-dried tomato pieces until softened. (Be careful not to burn - about 3 mins.) Add chablis blanc and reduce for 2 mins.
Lower heat to low, lifting pan a bit - add rest of butter to melt. Whisk in water, juice of 1 room-temperature lemon. Season w/ sea salt, cracked pepper. Add remainder of sun-dried chopped tomatoes. Reduce to nice sauce consistency (not too thick, not too thin.)
Transfer to bowl and keep warm.
Saute frozen scallops in 2 tbsp butter on low heat, adding olive oil only near end of searing to a nice golden brown (this is to prevent spatter) - turn with tongs only once as each side turns golden and just cooked through - about 7-8 mins total. (Inside should still be slightly opaque.)
Sea salt, cracked pepper to taste.
Add sun-dried tomato mixture back to warm pan juices - stirring in cream cheese until melted. Add hot pasta water to thin sauce to correct consistency.
Spoon beurre blanc onto left center of both plates. Arrange 4 scallops carefully on top.
Place single serving of angel hair buttered, parsley pasta to right. Sprinkle with fresh grated parmesan.
Snip fresh parsley over entire dish, and edges, for plating.