Recipe of Seared Scallops Beurre Blanc

Ingredients

• 12 large sea scallops
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 2 tablespoons shallots, finely chopped
• 1/4 cup heavy cream
• 1/2 cup unsalted butter, cut into small cubes
• 1 tablespoon lemon juice
• Fresh chives, for garnish

Directions

1. 1

   Pat the scallops dry with paper towels and season them with salt and pepper.

2. 2

   In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat.

3. 3

   Add the scallops to the skillet and sear them for about 2-3 minutes per side, or until they are golden brown and opaque. Remove them from the skillet and keep warm.

4. 4

   In the same skillet, add shallots and sauté for a minute until they become translucent.

5. 5

   Pour in the white wine and white wine vinegar. Allow it to reduce by half.

6. 6

   Lower the heat, stir in the heavy cream, and gradually whisk in the cubed butter until the sauce is smooth and slightly thickened.

7. 7

   Remove the skillet from the heat and add lemon juice. Season with salt and pepper to taste.

8. 8

   To serve, spoon the beurre blanc sauce onto plates, place seared scallops on top, and garnish with fresh chives.

9. 9

   Enjoy your Seared Scallops Beurre Blanc with a side of your choice.