Seared Scallops with Meyer Lemon Beurre Blanc

Cooking Light

Seared Scallops with Meyer Lemon Beurre Blanc
Seared Scallops with Meyer Lemon Beurre Blanc

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup fresh Meyer lemon juice (about 6 lemons)

  • 1/3

    cup dry white wine

  • 3

    tablespoons minced shallots

  • 2

    thyme sprigs

  • 3

    tablespoons chilled butter, cut into pieces

  • 3/4

    teaspoon sugar

  • 1/2

    teaspoon salt, divided

  • 1/4

    teaspoon freshly ground black pepper, divided

  • Cooking spray

  • 1 1/2

    pounds dry sea scallops

  • 1 1/2

    teaspoons chopped fresh thyme (optional)

Directions

1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 2. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme, if desired.

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