SAUTéED SCALLOPS WITH BEURRE BLANC

Sautéed Scallops with Beurre Blanc image

Provided by Francine Lizotte

Categories Seafood

Time 30m

Number Of Ingredients 8

2 Tbsp shallot, minced
1 Tbsp fresh ginger, minced
3 Tbsp freshly squeezed lime juice or orange juice
1/4 c dry white wine
1/2 c (1 stick), cold unsalted butter, cut into tbsp. pieces
white pepper, to taste
12 large scallops, muscle removed from side if necessary
1 Tbsp extra virgin olive oil

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