Pan-Seared Scallops with Beurre Blanc Sauce
Main Courses • French
Description
Pan-Seared Scallops with Beurre Blanc Sauce
Ingredients
- Water ¾ cup
- Shallot 0 oz
- Champagne Vinegar 6 tablespoons
- Cream (40%) 0 fl oz
- Butter 10 tablespoons
- White Pepper (whole) a pinch
- Scallops 20 oz
- Wheat Flour ¼ cup
- Olive Oil 2 tablespoons
- Chives 4 teaspoons
- Pickled Chanterelles 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
