I made these scallops last night. Laura raved about them so I thought I would share the recipe with you. We started with a salad of simple greens dressed with just some olive oil and vinegar. Then served the scallops over a pool of the Beurre Blanc with some nice fresh baguette slices. Some cheese and fruit were our dessert.
More information about Beurre Blanc here.
| Serves: 2 |
Pan Seared Scallops with Beurre Blanc |
INGREDIENTS
FOR SCALLOPS
10 medium, scallops
1 tablespoon, extra virgin olive oil
1 tablespoon, butter
salt and pepper
FOR BEURRE BLANC SAUCE
1/3 cup, dry white wine
1 tablespoon, shallot – finely chopped
1 tablespoon, white wine vinegar
3 tablespoons, butter – chilled and cubed
1 tablespoon, parsley – chopped
salt and pepper
METHOD
- Pat scallops dry with paper towels and lightly salt and pepper both sides.
- Prepare the Beure Blanc: In a small sauce pan combine white wine, vinegar and shallots. Bring to a boil and reduce to 1 tablespoon.
- Off heat, one tablespoon at a time, whisk in butter until melted. Add parsley. Season lightly with salt and pepper. Keep warm.
- For the scallops: In a non-stick saute pan over high heat, add butter and olive oil. When the oil begins to sizzle place scallops loosely; they should not touch.
- Cook for about 3 minutes or until nicely browned. Flip and cook until firm.
- To serve: Spoon a nice serving of the Beurre Blanc on the plate and top with scallops.
