Seared Scallops with Meyer Lemon Beurre Blanc

By yollymg

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)

Details

Servings 40
Adapted from find.myrecipes.com

Preparation

Step 1

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.