Seared Scallops with Garlic Beurre Blanc

I came upon this recipe one evening after I found some delicious looking scallops at the grocery store.  I don’t normally cook scallops, so I wanted to do something extra special with them.  I stumbled upon this recipe and thought, “I bet this would be great with garlic!”  And was I ever right.

I know this is not your textbook “beurre blanc” sauce, but what I do know is that it is still incredibly tasty.  I serve this with a crusty french bread, because you will want it to mop up any extra sauce!  My plate always looks as if it were licked clean

The sauce is a simple lineup of ingredients:  white wine, white wine vinegar, shallot, garlic, and butter.

Start by preparing the garlic and shallot.  Mince them up very finely, especially if you do not plan to strain the sauce.

Next, prepare the scallops.  You’ll want to use fairly large scallops here so they don’t cook too fast.  If all you can find is bay scallops, you will have a hard time getting them to sear well.  Make sure the scallops are properly cleaned and pat them very dry.  Any extra moisture will prevent the scallops from searing correctly.  Get everything ready by your stove, because you’ll need things one right after the other.  This whole dish comes together in about 10 minutes of cooking time.

Salt and pepper the scallops, and heat a tablespoon of butter in a skillet over medium-high heat.  If you have a nonstick skillet, that’s all the better.  After the butter stops foaming, you’re ready for the next step.

Place the scallops in the pan, being careful not to crowd them.  Now, do not touch them for at least 2 minutes.  You won’t be returning them to this side again, so make sure they are seared well, but not overdone.

After about 2 or so minutes, turn them.  See that lovely golden brown?  That is what we are looking for!  Let them cook for about another 2 minutes.  The scallops should cook for around 5 minutes or less total.

Set them aside on a plate and keep them warm.  Then, start on the sauce.  To the pan, add the shallot, garlic, wine, and vinegar.  Scrape up any of the yummy browned bits that have accumulated on the bottom of the skillet.  Let this cook for awhile, reducing to about half.  Pour in any juices from the scallop plate if there are any.  Cook a little bit longer.

Add three tablespoons of butter, cook and stir until butter is almost melted.

Add the remaining butter, and cook and stir until the sauce is deliciously smooth and dreamy.

If  desired, you can strain the garlic and shallot from the sauce with a sieve.  Press on it lightly with a spoon to extract all of the sauce.

Place scallops on serving plates and pour sauce over scallops.  Serve immediately with crusty french bread and a nice side salad!

Seared Scallops with Garlic Beurre Blanc
Adapted from Epicurious

1 pound large sea scallops, tough ligaments discarded
7 tablespoons unsalted butter, cut into tablespoons, divided
1 small shallot, minced
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup white wine vinegar

Pat scallops dry, and season with salt and freshly ground pepper.  In a (nonstick) skillet, heat 1 tablespoon of butter over medium high heat.  After foam subsides, add scallops.  Cook about 2 minutes, turn over, and cook about another 2 minutes.  Scallops will be golden brown, and should not cook for more than 5 minutes total.  Transfer to a platter and keep warm.

Add shallot, garlic, wine, and vinegar to pan.  Scrape up any browned bits from the bottom of the pan.  Cook until reduced to less than half.  Add juices from scallop platter if any have accumulated; simmer a few minutes longer.  Reduce heat to low and add 3 tablespoons butter.  Cook and stir until almost melted.  Add remaining 3 tablespoons of butter and stir until sauce is creamy and thickened.  Season to taste.  If desired, strain sauce through a fine sieve and discard solids.

Pour over scallops and serve immediately.

Serves 2.