We love scallops with beurre blanc sauce! This very classical French dish sounds really complicated, but is actually quite easy to make. Make sure you use a nice wine and sustainable scallops! Enjoy.
These seared scallops with beurre blanc sauce are easy to make!
Step number one, chop 1 shallot finely and put it in a sauce pan.
Pour 100 millilitre of white wine and 50 millilitre of white wine vinegar in a measuring cup. Add this to the sauce pan and simmer this on low heat. Reduce the sauce to a third.
Pour the sauce through a sieve into a bowl.
Clean the sauce pan in between, make sure it's clean and dry.
Bring back the pan to medium heat and add the wine vinegar mixture.
Add a tablespoon of double cream. Take your whisk and give it a good stir.
Take 150 grams of cold butter cubes. Bring in the butter to the sauce and keep on whisking. Make sure the sauce doesn't boil, otherwise the sauce will split.
Season the sauce with some salt and pepper.
Take a non sticky frying pan on medium, high heat. Add a good splash of vegetable oil.
Dry your scallops with a piece of kitchen paper and season with salt and pepper.
Leave the scallops in the pan and do not move them, pan fry the scallops 2 to 3 minutes and flip them over. Fry for another 2 to 3 minutes until they are beautiful tender juicy on the inside and caramelized on the outside.
Place the scallops on a plate and add the creamy butter sauce. Enjoy your seared scallops with beurre blanc sauce, perfect as a small bite or an entree.
- 12 scallops
- 1 shallot, chopped finely
- 100 ml white wine
- 50 ml white wine vinegar
- 1 tablespoon of double cream
- 150 grams cold butter cubes