seared scallops in beurre blanc sauce
Delicious
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 1/2 large sea scallops
- salt and pepper
- 1/4 cup olive oil
- 1 medium shallot minced
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 2 tablespoons cold water
- 14 tablespoons butter cold and diced
- squeeze of lemon juice
- salt and pepper
How To Make seared scallops in beurre blanc sauce
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Step 1To make the Beurre Blanc: Put the shallots, vinegar, and wine into a small saucepan and simmer until the liquid has reduced to 1 tbsp. Whisk in the water then gradually whisk in the butter moving the pan on and off the heat until the sauce is creamy and thickened. Add a squeeze of lemon juice and season with salt and pepper. Set aside & keep warm
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Step 2pat the scallops dry and season with salt and pepper.Add the oil to a large skillet. When the oil starts smoking add the scallops and sear for 3 minutes per side to get a golden crust.
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Step 3Remove and drain on paper towel. Serve on top of Beurr Blanc sauce.
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