Seared Scallops with Beurre Blanc Sauce

By gstark

Ingredients

• Sauce
• 1 minced shallot
• 3 oz white wine
• 1/2 tsp white wine vinegar
• 1 tbsp cream
• 8 tbsp butter
• S&P
• Lemon Juice
• Scallops
• 1 1/2 lb large dry pack sea scallops
• 1/2 tbsp oil to coat pan
• 1/2 tbsp butter for pan

Preparation

Step 1

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.