Pan-Seared Scallops with Beurre Blanc Sauce
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Pan-Seared Scallops with Beurre Blanc Sauce
Ingredients
- Water - ¾ cup
- Shallot - 0.7 oz
- Champagne Vinegar - 6 tablespoons
- Cream (40%) - 0 fl oz
- Butter - 10 tablespoons
- White Pepper (whole) - a pinch
- Scallops - 19.4 oz
- Wheat Flour - ¼ cup
- Olive Oil - 2 tablespoons
- Chives - 4 teaspoons
- Pickled Chanterelles - 3.5 oz
Step by Step guide
Step 1
In a saucepan, combine water and vinegar, then add the chopped shallot. Cook over medium heat for about 10 minutes, until the volume reduces to ¼ cup. Add the cream and reduce the heat. Gradually whisk in the butter, one piece at a time, while continuously whisking. Strain the sauce and return it to the saucepan. Season with salt and pepper. Keep warm.
Step 2
Season the scallops with salt and pepper. Dredge in flour and shake off the excess. Heat a large skillet with olive oil over medium heat, add the scallops, and cook until golden brown, about 1.5 minutes on each side.
Step 3
Add the chanterelles, previously boiled in salted water for 15 minutes, to the scallops, and cook for another minute.
Step 4
Divide onto 2 plates, drizzle with warm sauce, and sprinkle with chives.
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