SEARED SCALLOPS WITH PINEAPPLE BEURRE BLANC

Seared Scallops with Pineapple Beurre Blanc image

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 9

FOR THE BEURRE BLANC
1 medium shallot finely minced
1/4 cup(s) each white wine vinegar, pineapple juice, white wine
2 stick(s) cold butter cut into 1 inch chunks
SCALLOPS
12 large scallops
salt and pepper
1/4 cup(s) olive oil
fresh chives for garnish

Steps:

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.
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.
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.
Warm the beurre blanc sauce over low heat whisking. Do not overheat or it may break
Plate by spooning generous amounts of sauce on the bottom of the plate and arrange 3 scallops on each plate and garnish with chives.