Scallops with a Honey Parsley Gastrique and Blue Cheese

🧂 Ingredients

• 1/4 cup honey
• 1/2 cup white wine vinegar
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp blue cheese

  (~30 g or 1 oz)
• 2 tbsp flat leaf parsley

  minced, separated into 1-1/2 and 1/2 tbsp portions.
• 8-12 scallops

  (2-3 per person, depending on size)
• pinch salt

Instructions

• 1 Heat a heavy-bottomed pan over medium-high heat. Add the honey and stir until it
  begins to bubble. Stop stirring and allow the honey to continue cooking for
  about one minute, or until it has become a dark amber colour. Add vinegar to the
  pan (it will boil and bubble very vigorously). Once the mixture has settled down
  a little, stir it together and continue to cook until it's reduced in volume by
  about 1/2. At this point, it should nicely cling to the back of a spoon. Remove
  from heat, add 1.5 tbsps of chopped parsley, stir, and set the completed
  gastrique aside.
• 2 In a small bowl, combine 1/2 tbsp of chopped parsley and blue cheese. Mix
  thoroughly and set aside.
• 3 Rinse the scallops under very cold water and pat dry with a paper towel. Salt
  the scallops very lightly (they have some natural salt already).
• 4 Melt the butter and olive oil together in large, heavy-bottomed pan over
  medium-high heat. Add the scallops to the pan and cook until the edges are
  visibly crisp and brown (about 3-4 minutes). Once they are nicely browned and
  ready to turn, flip the scallops and sear the other side for 2-3 minutes, or
  until nicely browned and crisp. (See note below about searing scallops)
• 5 Plate the scallops and top with some of the browned butter from the pan, then
  the gastrique. Top with a small dollop of cheese and parsley. Garnish with a few
  parsley leaves, serve immediately.

Nutrition Info