Scallops Beurre Blanc

I include Scallops Beurre Blanc as a starter but I have served this as a main course. The lightness of this recipe makes this a lovely summer main course. The delicate scallops cooked hot and fast and served in  an excellent white wine and butter sauce. This is so fast but produces such a memorable flavour with the mild chive flavour as a partner in crime.  If you are feeling indulgent, then a small spoonful of caviar on the scallops gives an amazing contrast yet complimentary at the same time.  Scallops Beurre Blanc is a dish that must be served immediately to maintain textures and flavours.

Scallops Beurre Blanc

I include this as a starter but I have served this as a main course. The lightness of this recipe makes this a lovely summer dinner.

4.75 from 40 votes

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Course: Starter

Cuisine: French

Keyword: Alcohol, Dairy, Herbs, Scallops, Seafood, Vegetables

Cook Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 person

Calories: 952kcal

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Ingredients

 

MetricImperial

• 4 large scallops
• 2 large shallots finely chopped
• 60 ml white wine vinegar
• 125 g unsalted butter small chunks
• 60 ml dry white wine
• 1 spalsh olive oil
• 1/6 bunch chives finely chopped
• 1 pinch ground white pepper to taste
• 1 pinch salt to taste

Instructions

• For the beurre blanc, place the shallots, vinegar, wine and 60ml water into a saucepan.
  2 large shallots, 60 ml white wine vinegar, 60 ml dry white wine
• Set over a moderate heat until almost no liquid remains.
• Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next.
  125 g unsalted butter
• Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm.
• Brush the scallops with oil.
  4 large scallops, 1 spalsh olive oil
• Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside.
• Season with salt and pepper.
  1 pinch salt, 1 pinch ground white pepper
• Spoon the sauce over the scallops and garnish with chives.
  1/6 bunch chives

Nutrition

Calories: 952kcal | Carbohydrates: 2g | Protein: 0.04g | Fat: 98g | Saturated Fat: 63g | Cholesterol: 268mg | Sodium: 3mg | Potassium: 59mg | Sugar: 0.5g