Scallops with Passion Fruit Beurre Blanc

By andreabenz

Ingredients

• 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

Preparation

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.