This elegant recipe brings out the delicate texture and light sweetness of scallops, paired with a luscious beurre blanc sauce. The citrusy flavor complements the buttery richness, creating a perfect balance. This dish is simple yet sophisticated, and learning how to make beurre blanc is a skill that can elevate any seafood dish.
Ingredients for Pan-Seared Scallops with Citrus Beurre Blanc
- 2 Tbsp shallot, minced (15 grams)
- 1 Tbsp fresh ginger, minced (6 grams)
- 3 Tbsp freshly squeezed lime or orange juice (45 ml)
- 1/4 cup dry white wine (60 ml)
- 1/2 cup cold unsalted butter, cut into tablespoon pieces (1 stick or 115 grams)
- White pepper, to taste
- 12 large scallops (about 1 pound or 450 grams), muscle removed if necessary
- 1 Tbsp extra virgin olive oil (15 ml)
Instructions for Making Pan-Seared Scallops with Citrus Beurre Blanc
Prepare the Beurre Blanc
In a small, heavy saucepan, combine the minced shallot, ginger, lime or orange juice, and white wine. Simmer over medium heat until the liquid reduces to about 2 tablespoons. Gradually whisk in the butter, one tablespoon at a time, allowing each piece to melt before adding the next. Occasionally lift the pan off the heat to prevent the mixture from overheating, as this can cause the sauce to separate.
Strain the Sauce
Pour the beurre blanc through a fine sieve into a bowl, discarding the solids. Return the strained sauce to the cleaned pan. Season with white pepper and keep warm on low heat while preparing the scallops.
Cook the Scallops
Pat the scallops dry with paper towels to ensure a good sear, then season lightly with white pepper. Heat the olive oil in a large nonstick skillet (12 inches / 30 cm) over medium-high heat. Once the oil is hot but not smoking, add the scallops. Sauté them for 3–4 minutes total, turning once, until they are golden brown on the outside and just cooked through.
Serve
Drain any excess oil from the scallops and arrange them on serving plates. Spoon the warm beurre blanc sauce over the scallops and serve immediately.
Bon appetite!
