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Scallops with Passion Fruit Beurre Blanc


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  • 8 large sea scallops
  • 1 shallot, finely minced
  • 4 oz. white wine
  • 2 oz. passion fruit nectar (normally use lemon juice)
  • 1 T. cream
  • 6 oz. cold unsalted butter, cut in pieces
  • salt and white pepper


Servings 4
Adapted from


Step 1

sautee sea scallops in a little lime olive oil

For the Lilikoi Beurre Blanc: (4 servings)

Combine shallots, white wine and lemon juice. Reduce to 2 T. over high heat. Add cream. Once liquid bubbles, remove from heat. Whisk butter into reduction, a piece at a time until the butter is fully combined, and is a thicker sauce consistency. Season with salt and pepper. Serve immediately over scallops, and top with lime zest.


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