Seared Scallops with Beurre Blanc Sauce
- 1 minced shallot
- 3 oz white wine
- 1/2 tsp white wine vinegar
- 1 tbsp cream
- 8 tbsp butter
- Lemon Juice
- 1 1/2 lb large dry pack sea scallops
- 1/2 tbsp oil to coat pan
- 1/2 tbsp butter for pan
Simmer shallot, wine and vinegar in sauce pan until almost all liquid has evaporated. Add cream and cook 1-2 minute until thickened
Over Med heat add butter, whisking constantly until fully incorporated. Add a couple drops lemon juice.
Cover and store in warm place.
Heat pan over high heat. Add oil to coat pan.
Dry scallops well and season with s&p
Push each scallop into pan for nice sear. Sear 5-7 minutes. Do not disturb scallops while cooking.
Dot pan with little butter, flip scallops into butter for sear. Sear 5-7 minutes. Remove from heat.
Serve scallops with sauce.