Blanquette of Scallops
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon unsalted butter
- 1pound sea scallops, rubbery tendon removed, scallops patted dry
- ⅓cup finely chopped onion
- ½cup dry white wine
- 1cup chicken stock, or more if needed
- 4medium-size new potatoes, about 12 ounces total, peeled and cut in eighths
- Salt and ground white pepper
- 8ounces thin asparagus, ends snapped off, slant-cut in inch-long pieces
- 3tablespoons crème fraîche
- 1teaspoon lemon juice
- 1tablespoon minced fresh dill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
236 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 18 grams protein; 868 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Melt butter over medium heat in a 12-inch sauté pan or skillet that has a cover. Increase heat to medium-high, add scallops and sauté no more than a minute until very lightly browned, then turn them once with tongs to color the other side. They will be undercooked. Remove to a bowl and cover loosely with foil.
- Step 2
Reduce heat to low, add onions and sauté a couple of minutes, until soft but not brown. Stir in wine, scraping bottom of pan, and add ¾ cup of the stock. Add potatoes, season with salt and pepper, cover and cook on medium-low 10 to 12 minutes, until just tender when pierced with a paring knife.
- Step 3
Stir ingredients in the pan. Add asparagus and remaining stock. Cook uncovered about 3 minutes, until asparagus are just tender. If liquid in the pan is reducing too much — there should be a saucelike amount — add a little more stock. Stir in crème fraîche, cook briefly until sauce thickens to a creamy consistency.
- Step 4
Return scallops and any juices they release to the pan, cook another 2 minutes, basting scallops and potatoes with sauce. Add lemon juice. Taste sauce for seasoning. Transfer blanquette to a serving dish, shower with dill and serve.
Private Notes
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Cooking Notes
Stephen F
This is very good, but I have two suggestions. In Step 1, get the skillet extremely hot, toss in the butter and then quickly add the scallops for a dark sear. Remove them right away, and they'll still be undercooked, but they will taste and look better when you're done. In fact, they will look like the stylist's photo accompanying this recipe. In Step 3, assess your situation before adding more stock. Otherwise, your problem won't be sauce that's too thick; it may be sauce that's too thin.
Nick
I've made over 60 recipes from NYTimes Cooking and this one stands out. It's fairly simple to make yet has a lot of finesse. If I were to make it again, and I am certain I will, I would not change anything. The creme fraiche adds just the right amount of creaminess without making the dish heavy. The potatoes are nearly as tempting as the scallops. I was tempted to add pancetta for additional flavour but am so glad I didn't. Bravo Florence!
Maggie
This recipe is delicious! I added mushrooms for some nuttiness and it was very good. I have cooked a bunch of recipes from NY Times, but this one is definitely one of my favorites. I cooked it for the entire family, and everyone was pleased.
arlene bunis
This was such a perfect recipe for a dinner party! It came together quickly as I seared the scallops before my guests arrived. Having everything else ready to go ( onions chopped, asparagus cut, potatoes peeled and quartered resting in cold water) it took no time at all to bring it all together in 20 minutes or less. My guests hardly knew I was absent and they raved when the meal was served, right from the pan. What a beautiful and delicious one- dish meal! This is a keeper, as written!
Dawn
Delicious. It made a nice change as a way to cook and serve scallops. I bought dry sea scallops and followed the recipe exactly.
Winston
Wow! This is a one-pan meal I’d make again for sure. I used whole asparagus (with the lower stem peeled a la Julia Child), lots of onions, and a little extra butter. Mmmm. Served with a North Valley Chardonnay from Willamette Valley.
Susan in San Francisco
Asparagus season is done for us. I have used green beans or garlic scapes. Both worked nicely.
Shelina
What a lovely dish! I substituted half a lime for the lemon & omitted the dill because I didn't have any. Used a lot of freshly ground tellicherry pepper. Definitely make it again.
Tim Carroll
Amazing. I made it exactly as written. Great quick dinner with tons of flavor.
Ayla
I followed the recipe, using monkfish cheeks instead of scallops. It was so fresh and delicate, we loved it!
meggeers
I have to note, after reading and following endless NYT,recipes this one must win the award for most people following and praising the recipe as written. There needs to be an award for that!
tomaha
Outstanding for a quick weeknight dish. I had everything but asparagus on hand so I substituted green beans. My 9 year old is in heaven. This would probably be great with shrimp or another shellfish as well. My daughter wants to try it with salmon too.
Sarah
Delicious! The only edits I made were adding garlic with the onion and subbed fresh chives for dill as that’s what I had on hand.
lightquest
Exceptional. This meal felt so special that my husband kept asking if it was our anniversary. Really the flavor produced by simple ingredients was sublime. I prepared the recipe as listed. I agree with the comment about searing scallops quickly on high heat. I added a handful of frozen peas. Since I couldn’t find crème fraiche I used 1 T greek yogurt & 2T heavy cream. Served with steamed artichokes and crusty baguette. Next time I might double the sauce.
Kristamck
I was underwhelmed by this dish. I followed the recipe exactly and found it quite bland. If I had cooked long enough for the sauce to thicken the potatoes would have fallen apart. Same for the extra stock added with the asparagus. Will look for a different scallop recipe next time.
marie
Did I miss something? We found it very bland…
Mik
Made the dish using scallops we harvested earlier in the year, and served on top on quinoa to soak up some of the sauce. A decadent tasting meal for something that is low calorie and high protein. The only issue I had was with the potatoes, which took about 15 minutes longer to cook than written.
John
When I make this dish I'll add a tinge of freshly scrapped nutmeg
Caro d'Ottawa
Awesome Weeknight Meal
Jenny
I made this for Thanksgiving (for two). I’ll bet it’s delicious; just don’t do what I did and accidentally buy Madagascar Vanilla flavored creme fraiche!
Lynda
Delicious. I followed the suggestion of searing the scallops in butter per Stephen F’s suggestion, then deglazed the pan and added the deliciousness to the stock, potatoes and asparagus.
SarahT
I have 2 dilemmas with this delicious recipe. I have made it several times now and I just can't get the scallops to sear so beautifully. What might I be doing wrong? Med hi just doesn't do it - therefore I end up cooking them too long. 2nd dilemma - it takes forever to cook the potatoes this way - It was going on 20 minutes, so I gave up, took them out of the pan and nuked them a few minutes to get them right. I think from now on, I'll parboil them first and then add to the sauce.
Benleo56
I suspect you are buying wet scallops. Wet are treated in phosphorous water. It makes the scallop soak up water and keeps them white. I too find often that the scallops emit the water and that keeps them from browning. (See https://wildalaskancompany.com/blog/wet-vs-dry-scallops)
Tom A
I have not tried this yet, but I am thinking of substituting fish stock for the chicken stock. Has anybody tried that?
SarahT
I have noticed that in many recipes that call for cooking potatoes this way, altitude can drastically change the cooking time. We don't live that high, but much more than where we used to live. I've had to add 12 minutes! Consider that when timing this recipe. BTW, LOVE it! Shallots instead of onion, sour cream over creme fraiche, and dry vermouth.
Chef Carlos
This is an excellent recipe that works well in colder months as well as spring. It’s scallop comfort food. I made this with the hard sear suggestion on side one, then followed the recipe. Love the small Yukon golds and the sauce. Definitely a keeper
Ma’amsay
Great recipe, delicious as instructed- would add some bacon next time for some added flavor.
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