Seared Scallops with Crab Buerre Blanc

Grabbed some scallops at the store and came home to make dinner.   After peering in the frig for a few minutes I spied a can of crab and thought I'd create a crab infused buerre blanc to top those lovely little seared sea gems.   Placed on a bed of greens, we had the perfect dinner!

Seared Scallops with Crab Buerre Blanc

Ingredients:

• 1 lb scallops, rinsed and patted dry
• 2 T olive oil
• 2 shallots, minced finely
• 8 oz white wine
• 2 oz lemon juice
• 1 T heavy cream
• 12 T cold unsalted butter, cut into cubes
• salt and pepper
• parsley

Directions:  Start by making the buerre blanc.  In a small pan over high heat add shallots, wine and lemon juice and reduce till it's about 2 tablespoons.   Add the cream and as soon as it starts to bubble, turn the heat to low.   Add the butter 1 knob at a time, whisking to incorporate, until it's all gone.   Remove from heat, add crab, salt and pepper and cover to keep warm.

Rinse all grit from scallops and pat dry.  If scallops are wet, the olive oil will pop.   In a large saute pan, heat the olive oil on high.   You want to get a good sear or crust on the scallops so make sure the oil is hot and the scallops are dry. Season with salt and pepper and place into the pan and leave undisturbed for 2 - 3 minutes, then turn and cook an additional 2 minutes.   Transfer to paper towels to drain.

To plate, start with fresh salad, scallops then top each scallop with a spoonful of the crab buerre blanc.  I finished with parsley and fresh cracked pepper.   Enjoy!

Melt in your mouth crab stuffed Mushrooms

My sweet husband decided to make one of his recipes last night!   His crab stuffed Mushrooms are incredible, relatively easy and go quick!   They'd make a great wine pairing appetizer!

Crab Stuffed Mushrooms

Ingredients:

• large package of mushrooms, white or brown (your choice) washed and patted dry
• 1 can lump crab meat
• 1 medium sweet onion 
• 2 cloves garlic
• 1 T olive oil
• 1 can artichoke hearts, drained and chopped
• 1 C sour cream
• 1/2 C Parmesan, grated fine
• 1 T Tony Chachere's Cajun Seasoning (or more if you like a little more spice)
• 1/4 C minced parsley
• salt and pepper to taste

Directions:

Preheat your oven to 350 degrees.   Clean your mushrooms and remove each stem.   Pat dry and set aside.   In a pan, saute your onion and garlic in olive oil until transparent and soft.   Wash your crab meat making sure no shells are present, pat dry and place in large mixing bowl.   Add the cooled onion and garlic mixture along with the artichokes, sour cream, Parmesan, cajun seasoning, parsley then salt and pepper to taste.   Mix well and stuff each mushroom CAP with crab mixture.

Place in oven set at 350 degrees for 15 - 20 minutes until cooked through then under high heat, broil until tops are browned!

Serve and enjoy!