Seared Scallops with Garlic Beurre Blanc

Seared scallops are even more special when served with this delicious, garlicky wine-butter sauce.  So, when the folks over at Land O Lakes invited several bloggers to create new recipes using their new Butter with Olive Oil and Sea Salt, I knew scallops would be the perfect accompaniment!

Seared Scallops with Garlic Beurre Blanc

Make sure scallops are very dry. Pat them with paper towels to help remove moisture.  This will help them sear better, and more evenly.

Scallops

Gather the ingredients together before you begin cooking and keep them next to the stove, as the scallops and sauce cook quickly.

What You Need

In large skillet, melt 1 tablespoon of the butter over medium-high heat.

Butter

Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside.

Scallops

You may need to remove some of the smaller ones before the larger scallops, because you don’t want them to overcook.  They will start to firm up as they cook.

Scallops

Remove scallops to serving plate; cover to keep warm.

Seared Scallops

You’ll be left with this amazing browned butter and scallop bits stuck to the pan.

Browned Butter

Add the garlic, shallot, wine, and vinegar to skillet, stirring and scraping the pan to loosen the brown bits.

Shallot & Garlic

Scrape the pan

Cook until the sauce is reduced to less than half. Reduce heat to low; add 4 tablespoons butter.

Butter

Cook and stir until butter is melted.  Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.

More Butter!

Saucy

To make the sauce smooth and silky, press sauce through fine strainer; discard solids. Pour the sauce over the scallops and serve immediately.

Seared Scallops with Garlic Beurre Blanc

Seared Scallops with Garlic Beurre Blanc

Yield: 4 servings

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

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 sauce 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.

http://www.everydayhomecook.com/2012/07/seared-scallops-with-garlic-beurre-blanc-2/

Disclosure:
I received
payment from LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions expressed are my own.

More recipe ideas with Land O Lakes® Butter with Olive Oil & Sea Salt: http://www.bettycrocker.com/Tips/TipsLibrary/Cooking-Tips/Land-O-Lakes-Butter-Olive-Oil

Product page:  http://www.landolakes.com/ButterWithOliveOilandSeaSalt/

Land O’Lakes Twitter:  @LandOLakesKtchn  https://twitter.com/#!/landolakesktchn

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4 thoughts on “Seared Scallops with Garlic Beurre Blanc”

  1. Not to be rude, but Buerre Blanc is French for White Butter. It is defined as a white butter sauce. Given the color of the sauce this one should be called Buerre Brun.

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