Best Seared Sea Scallops In Beurre Blanc With Baby Spring Vegetables In Puff Pastry Recipes

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SEARED SCALLOPS WITH GARLIC BEURRE BLANC



Seared Scallops with Garlic Beurre Blanc image

When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

1/2 cup Land O LakesĀ® Butter with Olive Oil & Sea Salt
1 lb large sea scallops
2 cloves garlic, finely chopped
1 small shallot, finely chopped
1/4 cup dry white wine
1/4 cup white wine vinegar

Steps:

  • In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
  • Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
  • Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE



Pan-Seared Scallops With Beurre Blanc Sauce image

Make and share this Pan-Seared Scallops With Beurre Blanc Sauce recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup water
6 tablespoons white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons whipping cream
10 tablespoons chilled unsalted butter, cut into tablespoon-size pieces
1 pinch white pepper
1 1/4 lbs sea scallops
1/4 cup all-purpose flour
2 tablespoons olive oil
4 teaspoons chopped fresh chives

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.

Nutrition Facts : Calories 474.2, Fat 39.1, SaturatedFat 21.1, Cholesterol 120.7, Sodium 566.7, Carbohydrate 12.5, Fiber 0.2, Sugar 0.1, Protein 18.7

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