Scallops Beurre Blanc Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE



Pan-Seared Scallops With Beurre Blanc Sauce image

Make and share this Pan-Seared Scallops With Beurre Blanc Sauce recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup water
6 tablespoons white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons whipping cream
10 tablespoons chilled unsalted butter, cut into tablespoon-size pieces
1 pinch white pepper
1 1/4 lbs sea scallops
1/4 cup all-purpose flour
2 tablespoons olive oil
4 teaspoons chopped fresh chives

Steps:

  • Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
  • Add cream; reduce heat to low.
  • Add butter, 1 piece at a time, whisking until just melted before adding more.
  • Strain sauce, pressing on solids to extract as much liquid as possible.
  • Return sauce to pan.
  • Season with salt and white pepper.
  • Place pan in skillet of warm water.
  • Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
  • Divide scallops among plates.
  • Top with sauce and chives.
  • Makes 6 first-course or 4 main-course servings.

Nutrition Facts : Calories 474.2, Fat 39.1, SaturatedFat 21.1, Cholesterol 120.7, Sodium 566.7, Carbohydrate 12.5, Fiber 0.2, Sugar 0.1, Protein 18.7

SEARED SCALLOPS WITH TOMATO BEURRE BLANC



Seared Scallops With Tomato Beurre Blanc image

Make and share this Seared Scallops With Tomato Beurre Blanc recipe from Food.com.

Provided by Brookelynne26

Categories     < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup packed soft dried tomatoe (not packed in oil, 1 1/4 oz)
3/4 cup unsalted butter, softened
1/8 teaspoon salt
1/3 cup minced shallot
2/3 cup dry white wine
3 tablespoons water
1 teaspoon fresh lemon juice
2 lbs large scallops, tough muscle removed from side of each if necessary (30)
about 2 tablespoons vegetable oil

Steps:

  • Make beurre blanc: Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
  • Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
  • Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
  • Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
  • Sauté scallops: Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
  • Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

Nutrition Facts : Calories 341.5, Fat 23.8, SaturatedFat 14.8, Cholesterol 97.3, Sodium 693.7, Carbohydrate 8.3, Fiber 0.3, Sugar 1.1, Protein 19

SEARED SCALLOPS WITH GARLIC BEURRE BLANC



Seared Scallops with Garlic Beurre Blanc image

When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

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

Steps:

  • 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 liquid 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.

Nutrition Facts : ServingSize 1 Serving

SAUTéED SCALLOPS WITH BEURRE BLANC



Sautéed Scallops with Beurre Blanc image

This recipe enhances the light fruity and delicate texture of the scallops! Learn the easy technique of how to make beurre blanc (white butter).

Provided by Francine Lizotte

Categories     Seafood

Time 30m

Number Of Ingredients 8

2 Tbsp shallot, minced
1 Tbsp fresh ginger, minced
3 Tbsp freshly squeezed lime juice or orange juice
1/4 c dry white wine
1/2 c (1 stick), cold unsalted butter, cut into tbsp. pieces
white pepper, to taste
12 large scallops, muscle removed from side if necessary
1 Tbsp extra virgin olive oil

Steps:

  • 1. To make Beurre Blanc: Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tbsp. Whisk in butter 1 tbsp. at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. Sauce must not get too hot or it will separate.
  • 2. Pour sauce through a fine sieve into a bowl; discard solids. Return to cleaned pan. Season with white pepper and keep warm while cooking scallops.
  • 3. Pat scallops dry and season with pepper. In a 12" nonstick skillet over medium high, heat oil until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 3 to 4 minutes total. Drain scallops and spoon beurre blanc on top
  • 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=w8XWyDNSsic

SCALLOPS IN BEURRE BLANC SAUCE RECIPE - (4.7/5)



Scallops in Beurre Blanc Sauce Recipe - (4.7/5) image

Provided by cookism

Number Of Ingredients 11

For Beurre Blanc sauce:
20 Large Scallops
Salt & Black Pepper (to taste)
1 - 2 tbsp of Olive Oil
Salmon Roe
Micro-greens
3 Shallots (peeled and finely chopped)
45 ml of White Wine Vinegar
90 ml of Chardonnay
A Pinch of Salt and White Pepper (to taste)
180 g of Cold Butter (cut into cubes)

Steps:

  • 1. Gently rinse the scallops and pat them dry with paper towels. 2. Add chardonnay, white wine vinegar and shallots in a saucepan. Bring to a simmer and cook till about 1 tbsp of liquid remains. In a low heat, rapidly whisk in cold butter, 1 to 2 pieces at a time. 3. When all of the butter has been incorporated, season with salt and white pepper. The sauce should be light and creamy. Strain out the shallots and set it aside. 4. Heat olive oil in a frying pan. Season the scallops with salt and place them in the pan when it is really hot. Depending on the thickness of the scallops, fry for about 1 to 1 1/2 minutes until golden at the edges on each side. 5. Spoon Beurre Blanc sauce onto warm plates, followed by the scallops. Garnish with black pepper and microgreens. Carefully spoon salmon roe onto each scallops. Bon appetit!

PAN SEARED DIVER SCALLOPS AND SEA URCHIN BEURRE BLANC



Pan Seared Diver Scallops and Sea Urchin Beurre Blanc image

Make and share this Pan Seared Diver Scallops and Sea Urchin Beurre Blanc recipe from Food.com.

Provided by Chuck Hughes

Categories     Sauces

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 16

4 large shucked diver scallops
4 large sea urchins for sauce to put on scallops
1 dehydrated scallop roe sac for sauce to put on scallops
4 sprigs fresh tarragon
2 finely chopped medium size shallots
3 tablespoons 35 percent whipping cream
4 tablespoons white wine vinegar
1/2 cup crisp acidic white wine
1/2 cup fish stock
250 g sea greens
1 large parsnip, peel and rough chopped
2 bay leaves
5 cups 2% milk
2 tablespoons honey
1 pinch kosher salt
1/2 lb unsalted butter (diced and cold)

Steps:

  • For the beurre blanc:.
  • In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes.
  • Add white wine and fish stock, continue to reduce by half and strain.
  • In a medium sauce pot, slowly add a ¼ lb of butter to the mixture until emulsified.
  • With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture.
  • Season to taste, with salt and pepper.
  • In a large fry pan over medium heat, pan sear scallops 3-4 minutes.
  • Assemble ingredients in a scallop shell.
  • For the parsnip puree:.
  • In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes.
  • Strain and puree in a food processor, slowly adding 3 T of butter.
  • Pass through tamis to remove any fibrous strands.

Nutrition Facts : Calories 1418.9, Fat 113.4, SaturatedFat 71.3, Cholesterol 340.8, Sodium 818.2, Carbohydrate 58.8, Fiber 0.1, Sugar 50.2, Protein 35.8

More about "scallops beurre blanc recipes"

SCALLOPS BEURRE BLANC RECIPE - BBC FOOD
scallops-beurre-blanc-recipe-bbc-food image
Jul 9, 2011 Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper.
From bbc.co.uk


SEARED SCALLOPS BEURRE BLANC - GRASSLAND BUTTER
For the Beurre Blanc, boil wine, vinegar, and shallot in a saucepan over medium heat until reduced to around 3 tablespoons. About 10-15 minutes. Remove from heat and let cool for …
From grasslandbutter.com


SEARED SCALLOPS WITH FINGER LIME BEURRE BLANC
May 28, 2015 For the beurre blanc. Boil wine, vinegar, and shallot in a medium saucepan over medium heat until reduced to 3 tablespoons, 10-15 minutes. Remove from heat and let cool slightly, about 30 seconds.
From tamingofthespoon.com


35+ FROM EASY TO EXPERT CHALLENGING DINNER RECIPES THAT WILL TEST …
4 days ago Serve the scallops on a plate and drizzle with the citrus beurre blanc sauce. Garnish with fresh parsley. Seared scallops with citrus beurre blanc is a dish that requires both finesse …
From chefsbliss.com


PAN-SEARED SCALLOPS BEURRE BLANC – PREMIER CATCH
Delight in the elegance of Premier Catch Pan-Seared Scallops Buerre Blanc. Succulent scallops meet a velvety butter sauce, creating a culinary masterpiece. ... All Recipes Canned Tuna …
From premiercatch.com


RECIPE: SCALLOPS WITH WHITE WINE BEURRE BLANC
May 2, 2019 Scallops are such an easy and underrated weeknight meal, and I know this from experience: I never seem to think about them as a dinner option, but when I do it’s always a slap-hand-to-forehead kind of moment. Scallops …
From thekitchn.com


SEARED SCALLOPS IN BEURRE BLANC SAUCE | JUST A PINCH …
To make the Beurre Blanc: Put the shallots, vinegar, and wine into a small saucepan and simmer until the liquid has reduced to 1 tbsp. Whisk in the water then gradually whisk in the butter moving the pan on and off the heat until the …
From justapinch.com


PAN-SEARED SCALLOPS WITH BEURRE BLANC RECIPE - GLUTEN …
May 27, 2017 Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. You will love how it compliments the mild seafood flavor of the fluffy, seared scallops. With very little effort, this recipe delivers a …
From glutenfreehomestead.com


SCALLOPS BEURRE BLANC - FOOD MY MUSE
Jul 31, 2024 Scallops and Beurre Blanc ️ They are buttery, rich, and have the perfect pop of acid. The flavors are well balanced and delicious. ... Home | Recipes | Mains. Scallops Beurre Blanc. By Nadia Aidi. Jul 31, 2024, Updated …
From foodmymuse.com


BEURRE BLANC SCALLOPS - FOOD MY MUSE
Mar 4, 2024 How To Prepare Beurre Blanc Scallops 塞 First, add the leeks to a cold saucepan and coat in olive oil. Turn heat on to high for 1 minute, lower to medium low and fry until golden.
From foodmymuse.com


SAUTéED SCALLOPS WITH LEMON BEURRE BLANC - WILLIAMS …
May 11, 2020 Working in batches, add the scallops and sear on each side until lightly golden brown, about 1 minute per side. Using a slotted metal spatula, transfer the scallops to a platter and keep warm in the oven. To make the …
From williams-sonoma.com


SEARED SCALLOPS & VANILLA BEAN BEURRE BLANC RECIPE
Ingredients: 12 large sea scallops, muscle removed; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 1 vanilla bean; 1 cup dry white wine, preferably from Napa Valley
From napahomechef.com


SCALLOPS WITH LEMON BEURRE BLANC - CHARLOTTE FASHION …
Mar 16, 2024 Begin by preparing the scallops. Remove the foot and pat them dry with paper towels. Season both sides with salt and pepper. In a small saucepan, simmer the white wine, white wine vinegar and shallots until slightly …
From charlottefashionplate.com


HOW TO COOK SCALLOPS: AN EASY STEP BY STEP GUIDE - CHEF JEAN PIERRE
When buying fresh scallops, look for the following qualities: Freshness: Choose scallops with a fresh, sweet aroma. They should not have a strong fishy smell. Texture: Opt for scallops ...
From chefjeanpierre.com


PAN SEARED SCALLOPS WITH SAFFRON BEURRE BLANC
These pan-seared scallops are also low-carb, gluten free, and keto friendly! What to serve with scallops. Saffron beurre blanc is a classic pairing with scallops. It’s a delicate white wine reduction with butter. The saffron gives the sauce a lovely …
From whatagirleats.com


COQUILLES SAINT-JACQUES AU CHAMPAGNE | THE EVERYDAY FRENCH CHEF
3 days ago While making this recipe — which, by the way, takes only 15 minutes — I wondered why sea scallops bear the name of Saint-Jacques (St. James) in French. It turns out to be …
From everydayfrenchchef.com


PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE - BON …
Sep 30, 2002 Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just ...
From bonappetit.com


Related Search