Please don’t be afraid of all the pictures, this recipe is quick ... I wanted to illustrate each little step and how I saved even more time using 2 different skillets - one to make the Beurre Blanc sauce and one to cook the bacon, spinach, seafood and lastly - a roux that is added to the Beurre Blanc to thicken and enrich it even more.  It’s such a luxurious meal ... :)


So come join me in our kitchen and let’s put this meal on the table together!


Ingredients:


  1. -3 slices bacon, diced

  2. -4 ounces frozen spinach, thawed and as much water removed as possible

  3. -6 to 8 ounces Orecchiette pasta, cooked to al dente

  4. -2 to 3 Tablespoons canola (or vegetable oil), as needed

  5. -5 dry packed Sea Scallops, foot removed, pat dry

  6. -6 peeled and deveined shrimp (I used size 31 - 40), pat dry

  7. -1/2 cup white wine  (I used Sauvignon Blanc)

  8. -2 Tablespoon freeze-dried Shallots (www.penzeys.com)

  9. -1 cup heavy cream

  10. -Kosher salt, to taste

  11. -1 to 2 Tablespoons lemon juice

  12. -1 stick unsalted butter, cut into cubes

  13. -white pepper

  14. -Roux - 1 1/2 Tablespoons butter + 1 Tablespoon flour

  15. -1 Tablespoon (or use 1 ounce) blue cheese crumbles, extra for garnish if desire

  16. -Fresh Parsley, chopped finely for garnish


Directions:


I used 2 large skillets to pull this dish together in record time.  So I’ll give the directions based on how it worked for us.  The original recipe is here.


Heat the first skillet over medium heat and add the diced bacon slices.  Cook the bacon until crisp and remove with a slotted spoon to a paper-towel lined plate.  Leave the bacon grease and drippings in the skillet and add the spinach, cooking for a couple of minutes and then removing to a plate.  You can lightly salt the spinach and add a pinch of garlic powder if desired.  Chop the spinach if there are large pieces remaining.  With a wad of paper towels, carefully and quickly wipe the skillet out as best as possible.  Next, make the roux in this skillet by melting the designated butter.  When the butter stops foaming, add the flour and mix them together, cooking over medium-low heat as you constantly stir to form a paste.  Scoop out the roux and remove it to a small bowl and set aside.  With a clean wad of paper towels, wipe the skillet clean and add the oil and begin to slowly heat the oil to 475 degrees while you make the sauce.


For the Beurre Blanc Sauce:


Heat the second skillet over medium heat.  Add the white wine and shallots.  Cook until the wine is reduce by 1/4.  Add the cream and salt and bring to a boil.  Reduce the heat and watch it closely because the cream can boil over quickly.  Allow it to cook until it thickens, about 4 to 5 minutes.  Add the reserved roux and whisk well until combined and the entire sauce has thickened a bit more.  Whisk in the butter, piece by piece, until it is all incorporated.  Add the lemon juice, pepper and blue cheese.  Then add the chopped spinach, half of the bacon crumbles and the cooked pasta.  Taste and adjust seasonings.  Turn off the heat, place a lid on the skillet and keep warm.


For the Seafood:


To the heated oil in the first skillet, add the shrimp and cook for a minute on each side, until just barely opaque.  Remove to a plate and set aside.  Add the scallops and cook for 2 to 3 minutes per side until nicely golden and seared on each side.  (Hint - the seafood will appear more golden if it is dry to start with).  Set the scallops aside along with the shrimp.


Putting It Together:


Remove the lid from the skillet containing the warm pasta and sauce.  Add the cooked shrimp and toss to coat and quickly warm and finish cooking if needed.  Spoon a healthy portion of the pasta and shrimp mixture onto a warmed serving plate.  Then add 2 or 3 seared scallops to top it all off.  Garnish with additional bacon crumbles, blue cheese crumbles (if desired) and fresh parsley.


Oh my goodness, this was incredibly delicious.  I served it alongside a loaf of Small-Batch Baking Country Yeast Bread and yes, we enjoy a chilled bottle of white wine!  I can’t think of a better way to celebrate - other than with a walk on the beach afterwards!!


We’ll see you soon ... !!


Eric & Michelle Sachs