Pan Seared Scallops With Meyer Lemon Dust And Chipotle Beurre Blanc

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   Directions

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   1. Use a knife or a mandeline to slice the Meyer lemons into wafer thin slices and spread out on a parchment lined baking sheet in a single layer. (I used 4 Meyer lemons.)

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   2. Bake them in a 275 degree oven for 3 hours, or until the lemons have darkened in color and are dehydrated.

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   3. Add 1/4 teaspoon sea salt and 1/2 teaspoon of sugar to the dehydrated slices. Use a spice grinder or coffee bean grinder (coffee bean residue removed of course) and working in batches, grind slices/sugar/salt mixture into a powdery dust.

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   Prepare the Beurre Blanc:

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   Place the shallots, zest, chile powder, juice, and wine in a small saucepan over medium-high heat; cook until liquid is reduced to about 2 tablespoons. Whisk in the cold butter, one tablspoon at a time, adding the next piece just as the previous one has melted. If the sauce gets too hot, remove it from the heat so that it does not separate; season with salt and pepper and keep warm over very low heat while you sear the scallops.

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   Pat scallops dry with a paper towel and season both sides with salt. Heat oil in a large saute pan over medium high heat. When the oil is hot, add the scallops. Cook 3-4 minutes on the first side; until bottom has a nice golden crust established. Flip and cook and additional 3-4 minutes on second side. Pool 1 1/2 tablespoons of the Beurre Blanc onto each of the serving plates and top with scallops. Sprinkle each of the scallops with a pinch of Meyer Lemon Dust (see recipe above)and serve.

* Per serving · 4 servings · Values may vary.