Go Back

Seared Scallops with Beurre Blanc

Golden seared scallops with a classic French beurre blanc of shallot, white wine and butter.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 12 large scallops patted dry
  • 1 tbsp neutral oil
  • 2 shallots finely chopped
  • 100 ml dry white wine
  • 2 tbsp white wine vinegar
  • 2 tbsp double cream
  • 150 g cold butter cubed
  • 1 tsp lemon juice
  • Salt and white pepper
  • 1 tbsp chopped chives

Method
 

  1. Simmer the shallots, wine and vinegar until only 2 tablespoons of liquid remain.
  2. Add the cream, then whisk in the cold butter a few cubes at a time over very low heat until thick and glossy.
  3. Season with salt, pepper and lemon juice. Keep warm off the heat.
  4. Heat the oil in a frying pan until very hot. Season the scallops.
  5. Sear for 90 seconds without moving, turn and cook for 60 seconds more.
  6. Spoon the beurre blanc onto plates, top with the scallops and scatter with chives.

Notes

Never let beurre blanc boil or it will split. Keep it warm, not hot.