Scallops In Beurre Blanc Sauce Recipes

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PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE



Pan-Seared Scallops With Beurre Blanc Sauce image

Make and share this Pan-Seared Scallops With Beurre Blanc Sauce recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup water
6 tablespoons white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons whipping cream
10 tablespoons chilled unsalted butter, cut into tablespoon-size pieces
1 pinch white pepper
1 1/4 lbs sea scallops
1/4 cup all-purpose flour
2 tablespoons olive oil
4 teaspoons chopped fresh chives

Steps:

  • Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
  • Add cream; reduce heat to low.
  • Add butter, 1 piece at a time, whisking until just melted before adding more.
  • Strain sauce, pressing on solids to extract as much liquid as possible.
  • Return sauce to pan.
  • Season with salt and white pepper.
  • Place pan in skillet of warm water.
  • Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
  • Divide scallops among plates.
  • Top with sauce and chives.
  • Makes 6 first-course or 4 main-course servings.

Nutrition Facts : Calories 474.2, Fat 39.1, SaturatedFat 21.1, Cholesterol 120.7, Sodium 566.7, Carbohydrate 12.5, Fiber 0.2, Sugar 0.1, Protein 18.7

SCALLOPS IN BEURRE BLANC SAUCE RECIPE - (4.7/5)



Scallops in Beurre Blanc Sauce Recipe - (4.7/5) image

Provided by cookism

Number Of Ingredients 11

For Beurre Blanc sauce:
20 Large Scallops
Salt & Black Pepper (to taste)
1 - 2 tbsp of Olive Oil
Salmon Roe
Micro-greens
3 Shallots (peeled and finely chopped)
45 ml of White Wine Vinegar
90 ml of Chardonnay
A Pinch of Salt and White Pepper (to taste)
180 g of Cold Butter (cut into cubes)

Steps:

  • 1. Gently rinse the scallops and pat them dry with paper towels. 2. Add chardonnay, white wine vinegar and shallots in a saucepan. Bring to a simmer and cook till about 1 tbsp of liquid remains. In a low heat, rapidly whisk in cold butter, 1 to 2 pieces at a time. 3. When all of the butter has been incorporated, season with salt and white pepper. The sauce should be light and creamy. Strain out the shallots and set it aside. 4. Heat olive oil in a frying pan. Season the scallops with salt and place them in the pan when it is really hot. Depending on the thickness of the scallops, fry for about 1 to 1 1/2 minutes until golden at the edges on each side. 5. Spoon Beurre Blanc sauce onto warm plates, followed by the scallops. Garnish with black pepper and microgreens. Carefully spoon salmon roe onto each scallops. Bon appetit!

GRILLED SCALLOPS APPLE CIDER BEURRE BLANC



Grilled Scallops Apple Cider Beurre Blanc image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 2

Number Of Ingredients 8

5 diver sea scollops
Salt and pepper
1 cup apple juice
1 teaspoon apple cider vinegar
1 teaspoon heavy cream
1 tablespoon butter
1 apple, sliced
1 teaspoon sugar

Steps:

  • Preheat oven to 350 degrees. Season scallops with salt and pepper and grill for 3 minutes and finish in oven, about 2 minutes. Boil apple juice and cider vinegar, reduce by half. Add cream and butter.
  • Slice apples very thin and cook slowly in a pan with butter and sugar. Cook until lightly brown.
  • Place apple slices on plate. Place scallops on apples and pour sauce over the top.

PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE BLANC



Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc image

Provided by Kelsey Nixon

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon olive oil
2 large shallots, chopped
Kosher salt
2 tablespoons tomato paste
1/4 cup dry white wine
1/4 cup white wine vinegar
3/4 cup heavy cream
1 1/2 sticks unsalted butter, cut into small pieces
1/4 cup fresh lemon juice
2 ounces white chocolate, such as Ghiradelli, broken into pieces
1 tablespoon canola oil
12 large sea scallops, muscles removed from sides if needed
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter
Fresh pea tendrils
Chopped tomatoes
1/2 lemon, juiced
Olive oil
Kosher salt and freshly cracked black pepper

Steps:

  • For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
  • Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate.
  • For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.
  • Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.

COQUILLE ST. JACQUES (SCALLOPS WITH BEURRE BLANC)



Coquille St. Jacques (Scallops With Beurre Blanc) image

I either buy fresh scallops, or the frozen sea scallops from Trader Joe's. They thaw fast enough that I can easily make this on a weeknight. I'm told some folks have problems with the sauce "breaking" if you are not careful whisking in the butter and keeping the sauce from getting too hot, but I have not. I usually serve this dish with rice and steamed spinach; the sauce goes well over just about anything. The chives are good, but I prefer the tarragon. My husband and I find that we can easily eat 1/2 lb of scallops.

Provided by TigerJo

Categories     European

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

16 ounces sea scallops (approx 12 scallops)
1/4 cup dry vermouth
1 1/2 tablespoons minced shallots
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons dry white wine
1 tablespoon cold water
8 tablespoons cold unsalted butter, cut into slices
2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced fresh tarragon or 1 1/2 tablespoons minced fresh chives
kosher salt
fresh ground pepper

Steps:

  • Marinate scallops in vermouth at least 15 minutes (or up to an hour); In a medium saucepan large enough to hold a small heavy saucepan, boil some water and set aside.
  • In that small heavy saucepan, simmer shallot in vinegar and wine until liquid is reduced to approximately 1T; Remove from heat and add water; Reduce heat to low and cook, adding 6T butter 1T at a time; whisking in each new piece before the previous one has melted completely (occasionally lift pan from heat to cool mixture); Sauce should never liquify, it should be similar to a thin hollandaise; remove from heat and whisk in herbs, and salt and pepper to taste; Cover and keep warm in pan of hot water.
  • Drain scallops and pat dry.
  • Season scallops with salt and pepper; Heat 1 T butter and 1 T olive oil in a large non-stick skillet over moderate heat, until foam subsides; saute half of the scallops, turning once until just cooked through (approx 4 minutes total); wipe out skillet and saute the other half of the scallops in remaining butter/olive oil mixture.
  • Serve scallops with beurre blanc.

Nutrition Facts : Calories 752.7, Fat 61.6, SaturatedFat 31.3, Cholesterol 197.6, Sodium 378.3, Carbohydrate 8.8, Fiber 0.3, Sugar 0.1, Protein 39.9

SCALLOPS WITH BEURRE ROUGE



Scallops with Beurre Rouge image

Categories     Shellfish     Appetizer     Sauté     Cocktail Party     Vinegar     Scallop     Red Wine     Winter     Tarragon     Engagement Party     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup red wine vinegar
3/4 cup Zinfandel or other dry red wine
1/2 cup minced shallots
2 fresh tarragon sprigs
1/2 teaspoon whole white or black peppercorns
1/2 cup (1 stick) butter, cut into 6 pieces, plus 2 teaspoons butter
16 sea scallops, halved horizontally
Additional fresh tarragon sprigs (optional)

Steps:

  • Combine vinegar, wine, shallots, 2 tarragon sprigs and peppercorns in heavy small saucepan. Boil until mixture is reduced to § cup, about 20 minutes. Strain into bowl, pressing on solids to extract as much liquid as possible. Return liquid to saucepan; discard solids in strainer. Bring liquid to simmer over medium-low heat. Whisk in § cup butter, 1 piece at a time, allowing each piece to melt before adding the next (do not boil). Season sauce to taste with salt and pepper. Remove from heat; cover saucepan to keep warm.
  • Melt 2 teaspoons butter in large nonstick skillet over high heat. Add scallops and cook just until opaque in center, about 1 minute per side. Spoon sauce onto plates. Arrange scallops atop sauce. Garnish with additional tarragon sprigs, if desired, and serve.

SEARED SCALLOPS WITH GARLIC BEURRE BLANC



Seared Scallops with Garlic Beurre Blanc image

When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 lb large sea scallops
2 cloves garlic, finely chopped
1 small shallot, finely chopped
1/4 cup dry white wine
1/4 cup white wine vinegar

Steps:

  • In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
  • Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
  • Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

SEARED SCALLOPS WITH HOT SAUCE BEURRE BLANC



Seared Scallops With Hot Sauce Beurre Blanc image

This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce. The scallops need to be dry, a term that refers to how they are processed. It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron. Patience and a smoking hot pan are key. Really get a good sear on the scallop before you flip it. The salsa provides a way to use the feathery tops of a fennel bulb, but tarragon or other herbs can be substituted.

Provided by Kim Severson

Categories     dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large shallot, finely chopped
1/4 cup finely chopped fennel fronds
1 cup chopped cherry tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
1 pound large dry-processed sea scallops (about 12)
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
2 tablespoons white wine
Juice of 1 large lemon
1/4 cup Crystal hot sauce (Frank's or Texas Pete's can be substituted; do not use Tabasco)
2 sticks (1/2 pound) chilled butter, cut into cubes

Steps:

  • Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.
  • Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with kosher salt and a small grind of black pepper.
  • Heat oil in a good-quality, nonstick frying pan over medium-high heat. When oil is very hot and begins to shimmer and release a slight amount of smoke, place scallops in the pan in a single layer and reduce heat to medium. (Depending on the size of the pan, scallops may have to be cooked in two batches.) Let cook undisturbed for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
  • Turn heat back to medium-high and add wine, lemon juice and hot sauce, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce becomes emulsified and glossy. Stir in any juices from the scallops, then remove from heat.
  • To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 57 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 30 grams, Sodium 832 milligrams, Sugar 4 grams, TransFat 2 grams

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