Seared Scallops with Beurre Blanc Sauce

Photo by Gail S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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