seared scallops in beurre blanc sauce

How To Make seared scallops in beurre blanc sauce

• 1

  To make the Beurre Blanc: Put the shallots, vinegar, and wine into a small saucepan and simmer until the liquid has reduced to 1 tbsp. Whisk in the water then gradually whisk in the butter moving the pan on and off the heat until the sauce is creamy and thickened. Add a squeeze of lemon juice and season with salt and pepper. Set aside & keep warm
• 2

  pat the scallops dry and season with salt and pepper.Add the oil to a large skillet. When the oil starts smoking add the scallops and sear for 3 minutes per side to get a golden crust.
• 3

  Remove and drain on paper towel. Serve on top of Beurr Blanc sauce.
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