Sautéed Scallops with Beurre Blanc
This recipe enhances the light fruity and delicate texture of the scallops! Learn the easy technique of how to make beurre blanc (white butter).
Prep Time5 minutes mins
Cook Time25 minutes mins
Passive Time0 minutes mins
Total Time30 minutes mins
Servings: 2
Author: Francine Lizotte
Course: Main Course
Cuisine: French
Keyword Dinner Party, Easy Recipe, Elegant Cuisine, Fish & Seafood, Gluten Free, Holidays & Events, Low Sodium
- 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
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.
Footnote: When making beurre blanc, it is crucial that the sauce doesn't get too hot otherwise it will separate. Keep lifting your saucepan from the heat source after every second butter addition to avoid getting it too hot.