SUPERBLY HERBY HADDOCK AND SCALLOPS WITH DECADENT BEURRE BLANC SAUCE

This recipe starts with a brine for the fish and scallops.  While this is not a required step, I highly recommend it!  I have recently learned that brining seafood can take it to a whole new level in terms of both texture and flavor!  Trust me on this!!

To make the brine, combine the warm water with the salt, brown sugar, lemon juice and peppercorns in a small bowl.  Stir until the salt and sugar dissolves.  Add the ice and stir until the brine is cold.  Place the scallops and fish in the brine and let sit in the fridge for at least 30 minutes and up to 2 hours.

While the seafood is brining, make the beurre blanc sauce.  Combine the shallots, wine, vinegar, lemon zest, and lemon juice in a medium size saucepan and bring to a boil.  Let cook for 4-5 minutes until only about 3 tablespoons of liquid remains.  Add the heavy cream and cook until reduced by half.  Remove from heat.  Whisk the cold butter into the sauce, one pat at a time, until all are incorporated, and a thick glossy sauce has formed.  Stir in the salt, pepper, and chives.  Cover and set aside at the back of the stove.  Do not put over direct heat or the sauce will break.

When you are ready to cook the seafood, drain the seafood in a colander and rinse thoroughly with cold water.  Pat everything dry with paper towels.  Combine the flour and Superbly Herby in a large ziplock bag.  Place the haddock filets in the bag, 1 or 2 at a time and shake until they are evenly coated in the flour mixture. Repeat with the scallops.  You do not want to add too much to the bag at once so the seafood gets evenly coated and does not stick together.

Heat the oil in a large skillet over medium high heat.  When it is very hot.  Add the seafood and sear for about 2 minutes per side.  Again, you will want to do this in batches so that the seafood is not crowded in the pan which will cause it to steam instead of sear.  I recommend searing the fish first as it might take a little longer depending on the thickness of the filets.  You will know the fish is cooked when it flakes easily in the center with a fork and is opaque white in color.  Scallops are done when they are just cooked through in the center.  This will only take a maximum of 2 minutes on the first side and 1 ½ – 2 minutes on the second side depending on their size.

Serve the seafood over mashed potatoes (I did a combo of regular and sweet potatoes in the photo) or rice with pea pods, asparagus, or a side salad… but make sure you get plenty of that crazy decadent and delicious beurre blanc sauce on top!!