The Secret Ingredient (Coffee): Seared Scallops Wit

Name: The Secret Ingredient (Coffee): Seared Scallops With Espresso Beurre Blanc Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small shallot, finely diced; 5 stems of parsley (stems only), coarsely chopped; 4 black peppercorns; 1 tablespoon plus 1 teaspoon cider vinegar; 1 teaspoon instant espresso dissolved in 1/4 cup recently boiled water; 1 tablespoon heavy cream; 1/4 teaspoon granulated sugar; Fine sea salt; 1 stick (8 tablespoons or 4 ounces) very cold unsalted butter, cut into small cubes, plus 1 tablespoon; 12 to 16 large sea scallops

Servings: persons

1
In a small saucepot, add the shallot, parsley stems, peppercorns, cider vinegar, and espresso powder dissolved in hot water. Bring to simmer over medium heat and simmer until reduced to 2 teaspoons, about 10 minutes.
2
Whisk in the heavy cream, then begin adding the stick of cubed butter, about 3 small cubes at a time, whisking constantly. Add more butter only once the butter just added has melted into sauce. Once all butter is incorporated, remove from heat, add sugar and season to taste with salt. Strain into a bowl, and set aside.
3
Working quickly, melt remaining tablespoon butter in a heavy-bottomed 12-inch stainless steel skillet over medium-high heat until butter foams at edge of pan. Pat scallops dry on paper towel, and season lightly with fine sea salt. Sear scallops 3 minutes on first side, until golden brown. Turn and sear 2 minutes on reverse side.
4
Plate the dish with a puddle of beurre blanc in the center, and scallops nestled on top. Serve immediately.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 1 small shallot, finely diced, 5 stems of parsley (stems only), coarsely chopped, 4 black peppercorns, 1 tablespoon plus 1 teaspoon cider vinegar, and more.

Yes, The Secret Ingredient (Coffee): Seared Scallops With Espresso Beurre Blanc Recipe 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.

That's it — enjoy your meal!

The Secret Ingredient (Coffee): Seared Scallops With Espresso Beurre Blanc Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions