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sautéed scallops with beurre blanc

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This recipe enhances the light fruity and delicate texture of the scallops! Learn the easy technique of how to make beurre blanc (white butter).

yield 2 servings
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For sautéed scallops with beurre blanc

  • 2 Tbsp
    shallot, minced
  • 1 Tbsp
    fresh ginger, minced
  • 3 Tbsp
    freshly squeezed lime juice or orange juice
  • 1/4 c
    dry white wine
  • 1/2 c
    (1 stick), cold unsalted butter, cut into tbsp. pieces
  • white pepper, to taste
  • 12 lg
    scallops, muscle removed from side if necessary
  • 1 Tbsp
    extra virgin olive oil

How To Make sautéed scallops with beurre blanc

  • 1
    To make Beurre Blanc: Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tbsp. Whisk in butter 1 tbsp. at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. Sauce must not get too hot or it will separate.
  • 2
    Pour sauce through a fine sieve into a bowl; discard solids. Return to cleaned pan. Season with white pepper and keep warm while cooking scallops.
  • 3
    Pat scallops dry and season with pepper. In a 12” nonstick skillet over medium high, heat oil until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 3 to 4 minutes total. Drain scallops and spoon beurre blanc on top
  • 4
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=w8XWyDNSsic
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