Pan-Seared Scallops With Beurre Blanc Sauce Recipe

Name: Pan-Seared Scallops With Beurre Blanc Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup water; 6 tablespoons white wine vinegar; 1/4 cup finely chopped shallot; 2 tablespoons whipping cream; 10 tablespoons chilled unsalted butter, cut into tablespoon-size pieces; 1 pinch white pepper; 1 1/4 lbs sea scallops; 1/4 cup all-purpose flour; 2 tablespoons olive oil; 4 teaspoons chopped fresh chives

Servings: persons

3/4 cup water
6 tablespoons white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons whipping cream
10 tablespoons chilled unsalted butter, cut into tablespoon-size pieces
1 pinch white pepper
1 1/4 lbs sea scallops
1/4 cup all-purpose flour
2 tablespoons olive oil
4 teaspoons chopped fresh chives

1
Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
2
Add cream; reduce heat to low.
3
Add butter, 1 piece at a time, whisking until just melted before adding more.
4
Strain sauce, pressing on solids to extract as much liquid as possible.
5
Return sauce to pan.
6
Season with salt and white pepper.
7
Place pan in skillet of warm water.
8
Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
9
Heat oil in large nonstick skillet over medium-high heat.
10
Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
11
Divide scallops among plates.
12
Top with sauce and chives.
13
Makes 6 first-course or 4 main-course servings.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup water, 6 tablespoons white wine vinegar, 1/4 cup finely chopped shallot, 2 tablespoons whipping cream, and more.

Yes, Pan-Seared Scallops With Beurre Blanc Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Scallops With Beurre Blanc Sauce

How did you like this recipe?

Frequently Asked Questions