Ingredients with Measurements:
- 1 lb fresh scallops
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup white wine
- 1/4 cup white wine vinegar
- 1 shallot, minced
- 1/2 cup unsalted butter, cut into small pieces
- Lemon wedges for serving
Special equipment needed:
- Large non-stick skillet
- Whisk
- Small saucepan
Step-by-step instructions:
1. Rinse the scallops and pat them dry with paper towels. Season them with salt and pepper.
2. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the scallops and cook for 2-3 minutes on each side until golden brown and crispy. Transfer them to a plate and cover to keep warm.
3. In a small saucepan, combine the white wine, white wine vinegar, and minced shallot. Bring to a boil and reduce the heat to low. Simmer for 5-7 minutes until the liquid has reduced by half.
4. Remove the saucepan from the heat and whisk in the butter, one piece at a time, until the sauce is smooth and creamy. Season with salt and pepper to taste.
5. To serve, spoon the beurre blanc sauce over the seared scallops and garnish with lemon wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat for searing the scallops
- Low heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 3g
- Protein: 19g
Substitutions for ingredients:
- You can use any dry white wine for the sauce.
- You can substitute the white wine vinegar with lemon juice.
Variations:
- You can add minced garlic to the sauce for extra flavor.
- You can sprinkle chopped fresh herbs, such as parsley or chives, over the scallops before serving.
Tips and tricks:
- Make sure the scallops are dry before searing them to get a nice crust.
- Do not overcook the scallops, or they will become tough and rubbery.
- Whisk the butter into the sauce off the heat to prevent it from separating.
Storage instructions:
- Store any leftover scallops and sauce in separate airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the scallops and sauce separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the scallops and sauce on a bed of wilted spinach or mashed potatoes for a complete meal.
Garnishes:
- Lemon wedges
- Chopped fresh herbs
Pairings:
- Chardonnay or Sauvignon Blanc wine
- Roasted asparagus or green beans
Suggested side dishes:
- Roasted potatoes
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the sauce separates, whisk in a tablespoon of cold water to bring it back together.
Food safety advice:
- Make sure the scallops are cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Beurre blanc sauce is a classic French sauce made with butter and white wine vinegar.
Flavor profiles:
- The scallops are sweet and tender, while the beurre blanc sauce is rich, creamy, and tangy.
Serving suggestions:
- Serve the seared scallops with beurre blanc sauce as an appetizer or main course.
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