Sautéed Scallops With Lemon Beurre Blanc
These succulent scallops are seared to perfection, then elevated by a luxurious lemon beurre blanc sauce. Each bite is a harmonious blend of tender seafood and rich, tangy flavors, accented by a sprinkle of fresh chives. This elegant dish is sure to impress your guests and is perfect for a special occasion or a festive gathering.
— Constant Cookbook
Ingredients
- 30 large sea scallops, trimmed if needed
- Sea salt and freshly ground white pepper, to
- taste
- Canola or grapeseed oil for sautéing
- 1 Tbs. fresh lemon juice
- 1 Tbs. dry white vermouth or wine
- 1 small shallot, minced
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut
- into 12 pieces
- Salt and freshly ground white pepper, to taste
- Minced fresh chives for garnish
Instructions
- Preheat an oven to 200°F.
- Pat the scallops dry with paper towels. Season on both sides with salt and white pepper.
- Coat the bottom of a large sauté pan with oil and heat over medium-high heat until the oil shimmers. Working in batches, add the scallops and sear on each side until lightly golden brown, about 1 minute per side. Using a slotted metal spatula, transfer the scallops to a platter and keep warm in the oven.
- To make the lemon beurre blanc, in small, heavy nonreactive saucepan over medium-low heat, combine the lemon juice, vermouth and shallot. Bring to a low boil and cook until the liquid is reduced to about 1 tsp. Remove the pan from the heat and, using a whisk, beat in 1 piece of butter, then a second piece. Place the pan over very low heat and whisk in the remaining butter one piece at a time to make an emulsified sauce. Remove from the heat and whisk in salt and white pepper.
- Pour the beurre blanc over the scallops and sprinkle generously with chives. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma Collection Series, <I>Seafood,</I> by Carolyn Miller (Simon & Schuster, 2005).
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