Sautéed Scallops with Beurre Blanc
When I want to make something for a special occasion or just because I want to spoil myself, I always think of seafood. My absolute favorite is scallops! I love their light fruity taste and delicate texture. These mollusks are not only flavorful but also very healthy 💚. They are packed with nutrients including Vitamin B-12, phosphorus, selenium, zinc, magnesium, potassium and are also rich in omega-3 fatty acids. I make them often in different recipes such as Scallop Pineapple Ceviche, hotategai, Coquilles St Jacques, Bay Scallop Chowder, Maple Ginger Scallops, and many others.
There are many ways to prepare scallops but because of their delicate flavor, it’s important to not use any ingredients that could overpower them. Here’s a scrumptious recipe of mine that makes the scallops shine… Sautéed Scallops with Beurre Blanc! The sauce is a “Beurre Blanc”, which means “white butter” 🧈. It is slightly technical but definitely not complicated.
The secret to making beurre blanc is to ensure the sauce doesn’t get too hot otherwise the butter will separate. The way to prevent this is lifting the saucepan often, therefore decreasing the temperature 🌡 – it’s the same technique when making Hollandaise Sauce. I use a stick of butter (1/2 cup) that I divide into 8 pieces (8 tablespoons). I always make sure that I lift my saucepan every 2 tablespoons of butter I add. Also make sure to whisk in each tablespoon of butter completely before adding another one.
As soon as you master the beurre blanc method, you will be making this dish over and over again. It’s so easy to prepare as well as being an elegant dish. If you really want to impress your guests, go with this Sautéed Scallops with Beurre Blanc recipe… it’s a real winner 🏆!
One more important thing to keep in mind is when sautéeing the scallops; they require next to no time ⏳ to cook. Depending on the size, it might take anywhere between 90 seconds to 2 minutes per side.
The best way to serve these incredible Sautéed Scallops with Beurre Blanc is with rice like my Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds and some steamed vegetables such as Green Beans, Broccolini or Asparagus. Don’t get intimidated by the beurre blanc technique, just get into your kitchen and give it a try, I’m sure you’ll love it.
Bon Appétit!🍽
Check out these other delicious seafood and fish recipes…🐟🦞
– Lobster Newberg
– Mediterranean Fish Fillet with Tapenade
– Prawn Saganaki
– Pacific Coast Salmon on the BBQ
– Crab Louie Salad
– Panko Breaded Fish Fillet
– Country Boil
– Sole Almondine
and for more elegant recipes, click on this link… Recipe Category • Elegant Cuisine
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Sautéed Scallops with Beurre Blanc
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Ingredients
- 2 tbsp. green onions, minced (substitute shallots)
- 1 tbsp. fresh ginger, minced
- 1/4 cup dry white wine
- 3 tbsp. freshly squeezed lime juice (substitute lemon or orange) tips & tricks
- 9 tbsp. cold unsalted butter, cut into tbsp. pieces and divided tips & tricks
- 12 large scallops, muscle removed from side
- white pepper, to taste
- 1 tbsp. olive oil tips & tricks
Directions
BEURRE BLANC
- In a small heavy saucepan, add green onions, ginger, white wine and lime juice. Whisk well and bring the mixture to a simmer; cook until liquid has reduced to about 2 tbsp.
- Reduce the heat to medium-low and add butter, 1 tbsp. at a time (save 1 tbsp. for the scallops later), and whisk until completely melted, lifting the pan to cool the mixture down - the sauce MUST NOT get too hot otherwise it will separate.
- Pour beurre blanc through a fine sieve placed over a bowl; discard solids. Return the sauce to a clean saucepan. Season with white pepper and keep warm while cooking scallops.
SCALLOPS
- Pat scallops dry using paper towels and season with white pepper; set aside.
- In a 12” nonstick skillet over medium-high heat, add oil, when it gets hot but not smoky, add seasoned scallops. Sauté them, turning once, until golden and just cooked through, about 3 to 4 minutes total.
- After they're cooked, add 1 tbsp. butter, swirling it around the hot pan (*see footnote).
- Transfer sautéed scallops to a paper towel to adsorb any excess fat and transfer to serving plates.
- Spoon beurre blanc over the scallops and serve immediately.
Notes
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