Ingredients with Measurements:
- 1 pound fresh sea scallops
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup dry white wine
- 1/2 cup unsalted butter, cut into small pieces
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Rinse the scallops under cold water and pat dry with paper towels. Season with salt and pepper.
2. Heat the butter and olive oil in a large skillet over medium-high heat.
3. Add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown.
4. Remove the scallops from the skillet and set aside.
5. Add the white wine to the skillet and bring to a boil, scraping the brown bits from the bottom of the pan.
6. Reduce the heat to low and whisk in the butter, one piece at a time, until the sauce is smooth and creamy.
7. Stir in the lemon juice and parsley.
8. Return the scallops to the skillet and spoon the sauce over them.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 2g
Protein: 20g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken or vegetable broth.
- Olive oil can be substituted with vegetable oil.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add garlic to the butter and olive oil for extra flavor.
- Substitute scallops with shrimp or lobster.
- Add capers to the sauce for a tangy flavor.
Tips and tricks:
- Make sure the scallops are dry before cooking to ensure a crispy sear.
- Don't overcrowd the skillet when cooking the scallops to ensure even cooking.
- Use a whisk to incorporate the butter into the sauce for a smooth texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the scallops and sauce in a skillet over low heat until heated through.
Presentation ideas:
Serve the scallops and sauce on a bed of rice or pasta.
Garnishes:
Garnish with lemon wedges and additional fresh parsley.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the scallops are sticking to the skillet, add more oil or butter to the pan.
- If the sauce is too thin, add more butter to thicken it.
Food safety advice:
- Make sure the scallops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beurre Monté is a French sauce made by whisking butter into a flavorful liquid, such as wine or broth.
Flavor profiles:
The scallops are sweet and tender, while the Beurre Monté sauce is rich and creamy with a tangy lemon flavor.
Serving suggestions:
Serve the scallops and sauce as a main dish for a special occasion or romantic dinner.
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