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seared scallops with pineapple beurre blanc

Recipe by
barbara lentz
beulah, MI

So easy to do and just like eating in a fine dining restaurant

yield 4 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For seared scallops with pineapple beurre blanc

  • 1 md
    shallot finely minced
  • 1/4 c
    each white wine vinegar, pineapple juice, white wine
  • 2 stick
    cold butter cut into 1 inch chunks
  • 12
    large scallops
  • salt and pepper
  • 1/4 c
    olive oil
  • fresh chives for garnish

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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