Sautéed Scallops with Beurre Blanc

1
Francine Lizotte

By
@ClubFoody

This recipe enhances the light fruity and delicate texture of the scallops! Learn the easy technique of how to make beurre blanc (white butter).

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2 servings
Prep:
5 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    shallot, minced
  • 1 Tbsp
    fresh ginger, minced
  • 3 Tbsp
    freshly squeezed lime juice or orange juice
  • 1/4 c
    dry white wine
  • 1/2 c
    (1 stick), cold unsalted butter, cut into tbsp. pieces
  • ·
    white pepper, to taste
  • 12 large
    scallops, muscle removed from side if necessary
  • 1 Tbsp
    extra virgin olive oil

How to Make Sautéed Scallops with Beurre Blanc

Step-by-Step

  1. 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.
  2. 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.
  3. 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
  4. To view this recipe on YouTube, click on this link >>>>

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