Scallops With Beurre Blanc
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Scallops With Beurre Blanc
- dinner
- entrée
- 4 servings
- 15 minutes
Ingredients
- Jumbo Scallops, 3 per person
- 1 T Lemon juice
- ¾ C dry white wine
- 1 clove garlic, minced
- ½ C butter (one stick cut into small cubes)
- Tarragon
- Salt and Pepper
- 1 T coconut oil or vegetable oil (any high heat oil will work)
- Lemon slices for garnish
Directions
- For the sauce, heat lemon, white wine, and shallot and reduce by half. Once reduced, whisk in cold butter to finish.
- Season Scallops with salt and pepper.
- Heat sauté pan over medium heat. Once pan is very hot fry scallops for 3-4 minutes on each side.
- Once cooked set aside.
- Serve with sauce, garnish with tarragon and lemon
Recipe by Chef Liz McCune of Eat Seattle.
