Scallops with beurre blanc is an elegant and delicious dish that combines the natural sweetness of scallops with a classic French sauce. This recipe, perfect for a special occasion or a romantic dinner, enhances the flavor of the scallops by searing them to perfection and serving them with a silky butter, white wine, and shallot sauce.
Beurre blanc sauce, originally from the Loire region of France, is traditionally made with butter, white wine, and shallots. Its creamy texture and slightly acidic flavor wonderfully complement scallops, creating a perfect balance between sweet and savory.
You can serve these scallops with mashed potatoes, pilaf rice, or a green salad. If you prefer a more citrusy touch, add a little lemon zest to the sauce. This recipe is perfect for those seeking a sophisticated seafood dish without complications.
Prep
30 min
Servings
4
Pat the scallops dry with paper towels and season them with salt and pepper.
In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat.
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.
In the same skillet, add shallots and sauté for a minute until they become translucent.
Pour in the white wine and white wine vinegar. Allow it to reduce by half.
Lower the heat, stir in the heavy cream, and gradually whisk in the cubed butter until the sauce is smooth and slightly thickened.
Remove the skillet from the heat and add lemon juice. Season with salt and pepper to taste.
To serve, spoon the beurre blanc sauce onto plates, place seared scallops on top, and garnish with fresh chives.
Enjoy your Seared Scallops Beurre Blanc with a side of your choice.
