Pan-Seared Scallops With Beurre Blanc Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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