Belles D'Espagne

This is restaurant-style seafood that looks fancy but moves fast under the broiler.

Shrimp and scallops soak up an hour-long bath of olive oil, a splash of brandy, and Herbs de Provence, which perfumes the shellfish with lavender, thyme, and rosemary.

After marinating, the seafood gets a light coat of bread crumbs and just four minutes per side under the broiler, long enough for a golden crust and tender, just-set centers.

The showpiece is the beurre blanc served alongside: white wine and shallots reduced down, then whisked with cold butter until the sauce turns glossy and pourable.

A squeeze of fresh lemon right before serving cuts through all that richness and brings everything into focus.

Pro Tips

• Pat the shellfish dry after marinating so the bread crumbs cling and brown instead of steaming.
• Watch the broiler closely; scallops and shrimp go from translucent to overcooked in seconds.
• For a smooth beurre blanc, keep the heat low and whisk in the cold butter a piece at a time, or the sauce can break.

Variations

• Swap the Herbs de Provence for a simple mix of thyme and tarragon if that’s what you have.
• Stir a pinch of saffron or a spoonful of cream into the beurre blanc for extra body.
• Thread the seafood onto skewers and grill instead of broiling for a smoky edge.