SCALLOPS IN BEURRE BLANC SAUCE RECIPE - (4.7/5)

Scallops in Beurre Blanc Sauce Recipe - (4.7/5) image

Provided by cookism

Number Of Ingredients 11

For Beurre Blanc sauce:
20 Large Scallops
Salt & Black Pepper (to taste)
1 - 2 tbsp of Olive Oil
Salmon Roe
Micro-greens
3 Shallots (peeled and finely chopped)
45 ml of White Wine Vinegar
90 ml of Chardonnay
A Pinch of Salt and White Pepper (to taste)
180 g of Cold Butter (cut into cubes)

Steps:

1. Gently rinse the scallops and pat them dry with paper towels. 2. Add chardonnay, white wine vinegar and shallots in a saucepan. Bring to a simmer and cook till about 1 tbsp of liquid remains. In a low heat, rapidly whisk in cold butter, 1 to 2 pieces at a time. 3. When all of the butter has been incorporated, season with salt and white pepper. The sauce should be light and creamy. Strain out the shallots and set it aside. 4. Heat olive oil in a frying pan. Season the scallops with salt and place them in the pan when it is really hot. Depending on the thickness of the scallops, fry for about 1 to 1 1/2 minutes until golden at the edges on each side. 5. Spoon Beurre Blanc sauce onto warm plates, followed by the scallops. Garnish with black pepper and microgreens. Carefully spoon salmon roe onto each scallops. Bon appetit!