Sautéed Scallops with Beurre Blanc
2 Tbspshallot, minced
1 Tbspfresh ginger, minced
3 Tbspfreshly squeezed lime juice or orange juice
1/4 cdry white wine
1/2 c(1 stick), cold unsalted butter, cut into tbsp. pieces
·white pepper, to taste
12 largescallops, muscle removed from side if necessary
1 Tbspextra virgin olive oil
How to Make Sautéed Scallops with Beurre Blanc
- To make Beurre Blanc: Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tbsp. Whisk in butter 1 tbsp. at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. Sauce must not get too hot or it will separate.
- Pour sauce through a fine sieve into a bowl; discard solids. Return to cleaned pan. Season with white pepper and keep warm while cooking scallops.
- Pat scallops dry and season with pepper. In a 12” nonstick skillet over medium high, heat oil until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 3 to 4 minutes total. Drain scallops and spoon beurre blanc on top
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