Alcohol Europe French Sauce Saute Scallops Seafood Vegetables

Scallops Beurre Blanc

Scallops Beurre Blanc - TheRecipe.Website
Written by Guest

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.  This is a dish that must be served immediately to maintain textures and flavours.

Scallops Beurre Blanc - TheRecipe.Website

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
Print Facebook Pinterest Twitter Add to Collection
Course: Starter
Cuisine: French
Keyword: Seafood
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 952kcal

Ingredients
 

Instructions

  • For the beurre blanc, place the shallots, vinegar, wine and 60ml water into a saucepan.
  • 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.
  • 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.
  • 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.
  • Spoon the sauce over the scallops and garnish with chives.

Nutrition

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