SAUTéED SCALLOPS WITH BEURRE BLANC
This recipe enhances the light fruity and delicate texture of the scallops! Learn the easy technique of how to make beurre blanc (white butter).
Provided by Francine Lizotte
Categories Seafood
Time 30m
Number Of Ingredients 8
Steps:
- 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 >>>> https://www.youtube.com/watch?v=w8XWyDNSsic
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