Best Scallops With Passion Fruit Beurre Blanc Recipes

NANTUCKET BAY SCALLOPS WITH PASSION FRUIT

Steps:

• Combine all ingredients except scallops in glass bowl.
• Spoon over freshly shucked scallops on the half shell.
• Serve on crushed ice on half shell.

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE

Steps:

• Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
• Add cream; reduce heat to low.
• Add butter, 1 piece at a time, whisking until just melted before adding more.
• Strain sauce, pressing on solids to extract as much liquid as possible.
• Return sauce to pan.
• Season with salt and white pepper.
• Place pan in skillet of warm water.
• Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
• Heat oil in large nonstick skillet over medium-high heat.
• Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
• Divide scallops among plates.
• Top with sauce and chives.
• Makes 6 first-course or 4 main-course servings.

SEARED SCALLOPS WITH GRAPEFRUIT BEURRE BLANC

Steps:

• In a skillet, cook the shallots in 8 tbsp of olive oil over medium-high heat, stirring consistently until the shallots are golden - about 4 to 5 minutes. Add the vinegar and grapefruit juice and cook over moderate heat until liquid is syrupy and reduced - about 5 minutes. Add cream, salt, pepper and boil for 1 minute (being careful you don't scald the cream). Reduce heat to low and add a few tablespoons of butter, whisking constantly. Add remaining butter pieces, a few at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Lift the pan off the heat occasionally to cool down the mixture. Remove from heat and set aside.
• Pull off and discard any muscle tabs still attached to the scallops. Pat the scallops dry with paper towels and season them with salt and pepper.
• In a large, heavy-duty nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the scallops (in batches if necessary to keep them from crowding), cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. If you have an oil splatter screen, it would be a good idea to use it while cooking the scallops - but it's not nessicary.
• Add the shallot sauce to the scallops, and cook briefly, shaking the pan, until the sauce is reheated. Serve immediately and sprinkle with chives if using.

SCALLOPS WITH PASSION FRUIT BEURRE BLANC RECIPE

Steps:

• sautee sea scallops in a little lime olive oil For the Lilikoi Beurre Blanc: (4 servings) Combine shallots, white wine and lemon juice. Reduce to 2 T. over high heat. Add cream. Once liquid bubbles, remove from heat. Whisk butter into reduction, a piece at a time until the butter is fully combined, and is a thicker sauce consistency. Season with salt and pepper. Serve immediately over scallops, and top with lime zest.