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).
Provided by Francine Lizotte
Categories Seafood
Time 30m
Number Of Ingredients 8
Steps:
- 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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Kilo Walton
waltonkilo49@yahoo.comI would not recommend this recipe to others.
corvo
corvo27@yahoo.comOverall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Gintare Norkeviciute
norkeviciute.g81@hotmail.comThis recipe was a bit too complicated for me. I think I'll stick to simpler dishes in the future.
Fraedon Khan0780
khan0780_fraedon67@gmail.comThe scallops were a bit overcooked for my liking, but the sauce was delicious.
Abigail Paintsil
a-p61@gmail.comI found this recipe to be a bit bland. I think it could use some more seasoning.
Caleb Van Der merwe
c-m97@yahoo.comThe beurre blanc sauce was a bit too rich for my taste, but the scallops were cooked perfectly.
Dawood Nimra
ndawood0@yahoo.comI served this dish with a side of roasted vegetables and it was a perfect meal.
Wayden Lefember
wayden.lefember31@yahoo.comThis dish is perfect for a special occasion. It's elegant and impressive, but not too difficult to make.
Dilani Asoke raj
r@aol.comI'm not a huge fan of scallops, but this recipe changed my mind. They were so tender and flavorful.
Cassie Williams
w_cassie0@hotmail.comThis recipe was a bit more challenging than I expected, but it was worth it. The scallops were cooked beautifully and the sauce was delicious.
Abubker BOOS
abubker-b53@yahoo.comI used frozen scallops for this recipe and they worked great. The sauce was also very easy to make and came together quickly.
Owendo Stephen
s_o@yahoo.comI was skeptical about making beurre blanc, but this recipe made it so easy. It turned out perfectly and really elevated the dish.
Peter Makingtosh
mpeter39@hotmail.comI've made this recipe twice now and it's a hit every time. The scallops are cooked to perfection and the sauce is divine.
Xio Rivera
rx@gmail.comThis beurre blanc sauce is amazing. It's so creamy and flavorful and complements the scallops perfectly.