PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE
Categories Sauté Valentine's Day Quick & Easy Vinegar Scallop Chive Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- 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.
SEARED SCALLOPS WITH GARLIC BEURRE BLANC
When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
- Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
- Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
COQUILLE ST. JACQUES (SCALLOPS WITH BEURRE BLANC)
I either buy fresh scallops, or the frozen sea scallops from Trader Joe's. They thaw fast enough that I can easily make this on a weeknight. I'm told some folks have problems with the sauce "breaking" if you are not careful whisking in the butter and keeping the sauce from getting too hot, but I have not. I usually serve this dish with rice and steamed spinach; the sauce goes well over just about anything. The chives are good, but I prefer the tarragon. My husband and I find that we can easily eat 1/2 lb of scallops.
Provided by TigerJo
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Marinate scallops in vermouth at least 15 minutes (or up to an hour); In a medium saucepan large enough to hold a small heavy saucepan, boil some water and set aside.
- In that small heavy saucepan, simmer shallot in vinegar and wine until liquid is reduced to approximately 1T; Remove from heat and add water; Reduce heat to low and cook, adding 6T butter 1T at a time; whisking in each new piece before the previous one has melted completely (occasionally lift pan from heat to cool mixture); Sauce should never liquify, it should be similar to a thin hollandaise; remove from heat and whisk in herbs, and salt and pepper to taste; Cover and keep warm in pan of hot water.
- Drain scallops and pat dry.
- Season scallops with salt and pepper; Heat 1 T butter and 1 T olive oil in a large non-stick skillet over moderate heat, until foam subsides; saute half of the scallops, turning once until just cooked through (approx 4 minutes total); wipe out skillet and saute the other half of the scallops in remaining butter/olive oil mixture.
- Serve scallops with beurre blanc.
Nutrition Facts : Calories 752.7, Fat 61.6, SaturatedFat 31.3, Cholesterol 197.6, Sodium 378.3, Carbohydrate 8.8, Fiber 0.3, Sugar 0.1, Protein 39.9
SCALLOPS WITH PASSION FRUIT BEURRE BLANC RECIPE
Provided by andreabenz
Number Of Ingredients 7
Steps:
- sautee sea scallops in a little lime olive oil For the Lilikoi Beurre Blanc: (4 servings) Combine shallots, white wine and lemon juice. Reduce to 2 T. over high heat. Add cream. Once liquid bubbles, remove from heat. Whisk butter into reduction, a piece at a time until the butter is fully combined, and is a thicker sauce consistency. Season with salt and pepper. Serve immediately over scallops, and top with lime zest.
SEARED SCALLOPS WITH GRAPEFRUIT BEURRE BLANC
Make and share this Seared Scallops With Grapefruit Beurre Blanc recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, cook the shallots in 8 tbsp of olive oil over medium-high heat, stirring consistently until the shallots are golden - about 4 to 5 minutes. Add the vinegar and grapefruit juice and cook over moderate heat until liquid is syrupy and reduced - about 5 minutes. Add cream, salt, pepper and boil for 1 minute (being careful you don't scald the cream). Reduce heat to low and add a few tablespoons of butter, whisking constantly. Add remaining butter pieces, a few at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Lift the pan off the heat occasionally to cool down the mixture. Remove from heat and set aside.
- Pull off and discard any muscle tabs still attached to the scallops. Pat the scallops dry with paper towels and season them with salt and pepper.
- In a large, heavy-duty nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the scallops (in batches if necessary to keep them from crowding), cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. If you have an oil splatter screen, it would be a good idea to use it while cooking the scallops - but it's not nessicary.
- Add the shallot sauce to the scallops, and cook briefly, shaking the pan, until the sauce is reheated. Serve immediately and sprinkle with chives if using.
Nutrition Facts : Calories 937.3, Fat 88.1, SaturatedFat 38.6, Cholesterol 196.9, Sodium 797, Carbohydrate 13.1, Sugar 2.9, Protein 25.5
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- 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.
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