L’Artisan

Goodfood × Bicycle Thief: Pistachio-Rosemary Crusted Scallops with Beurre Blanc

over Lemon-Parmesan Pearl Couscous & Green Beans

1280 cals

30 mins

Description

Put an award-winning Northern Italian ristorante on the Halifax harbourfront, and the result is some seriously show-stopping “Nuova” Scotia cooking. We’re collaborating with the Bicycle Thief chefs, who take inspiration from the old world and the ocean, for top-tier recipes you can recreate at home. Plump pillowy scallops are in for a sophisticated treatment, topped with pan-toasted pistachios, rosemary and honey, along with a velvety finish from an herby beurre blanc. Demi-glace brings depth to a base of pearl couscous, Parmesan and lemon, while buttered green beans stand by between bites.

Contains:

Eggs, Milk, Pistachios, Scallops, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

340g Scallops
400g Green beans
1 Shallot (or onion)
1 Lemon
14g Herb medley (thyme, rosemary, parsley)
25g Chopped pistachios
165g Multicoloured pearl couscous
12g Chicken demi-glace
14g Honey
60ml Heavy cream
25g Parmigiano Reggiano (contains rennet)

Nutrition

Total fat	79g
Saturated Fat	33g
Sodium	1420mg
Total carbs	102g
Sugar	17g
Protein	47g
Fibres	12g

Recipe Instructions

Step 1: Boil the couscous

In a medium pot, bring 4 cups salted water (double for 4 portions) and the demi-glace to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Return to the pot and add 1 tbsp butter (double for 4 portions) to prevent clumping; season with S&P.

Step 2: Mise en place

Meanwhile, bring a large pot of salted water to a boil. Juice the lemon. Pick the rosemary and parsley leaves off the stems; finely chop the leaves, keeping them separate. Halve, peel and mince the shallot. Remove the stem ends of the green beans. Finely chop the pistachios.

Step 3: Blanch the green beans

Add the green beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.

Step 4: Make the beurre blanc

In a small pot, heat a drizzle of oil on medium. Add the shallot and sauté, 1 to 2 min., until translucent. Add the thyme sprigs, cream and ½ the honey; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until reduced by about ⅓. Whisk in ½ the lemon juice and 3 tbsp butter (1 tsp at a time, double for 4 portions); season with salt. Remove the thyme sprigs.

Step 5: Prepare & cook the scallops

In a small bowl, crack 1 egg (double for 4 portions) and gently remove the yolk. Rinse the scallops under cold water and pat dry with paper towel; season with S&P. If necessary, remove the muscle on the edge. In a second small bowl, combine the pistachios and rosemary. Working one at a time, coat one side of the scallops in the egg white, then in the pistachio mixture. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the scallops*, pistachio-sides down, and cook, 1 min., until partially cooked. Flip and cook, 2 to 3 min., until cooked as desired. Transfer to a bowl and drizzle with the remaining honey. Reserve the pan.

Step 6: Finish & serve

In the same pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the green beans and salt. Sauté, 2 to 3 min., until heated through. To the pot of couscous, add the cheese, parsley and remaining lemon juice. Divide the couscous, green beans and scallops between your plates. Spoon the beurre blanc over the scallops. Bon appétit!