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).
Ingredients
- 2 tbsp. green onions, minced (substitute shallots)
- 1 tbsp. fresh ginger, minced
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 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
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.