seared scallops with pineapple beurre blanc

How To Make seared scallops with pineapple beurre blanc

• 1

  To make the beurre blanc sauce In a medium skillet combine the shallot, vinegar, white wine, and pineapple juice. Bring to a boil on high heat then reduce heat to medium and let simmer for about 15 to 20 minutes. Until reduced to about 2 tbsp.
• 2

  Turn heat up a bit and add the cold butter a few at a time while whisking vigorously. Once down to the last couple of pieces of butter remove pan from heat and finish whisking the remaining butter in. Set aside.
• 3

  Pat the scallop dry and season with salt and pepper. Get a skillet hot and add the olive oil. When it starts smoking add the scallops to the hot oil and sear for 2 to 3 minutes per side. You may have to work in batches. Set them on paper towel to drain.
• 4

  Warm the beurre blanc sauce over low heat whisking. Do not overheat or it may break
• 5

  Plate by spooning generous amounts of sauce on the bottom of the plate and arrange 3 scallops on each plate and garnish with chives.
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