Scallops With Beurre Rouge Recipes

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SEA SCALLOPS WITH SAUCE MEUNIERE



Sea Scallops With Sauce Meuniere image

Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe.

Provided by BecR2400

Categories     European

Time 15m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb sea scallops
6 tablespoons butter, divided
4 tablespoons chopped green onions
1 garlic clove, minced
3 tablespoons dry white wine
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons snipped fresh parsley
1 fresh lemon, halved

Steps:

  • Rinse scallops in cold water; pat dry with paper towels.
  • In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
  • Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
  • Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
  • Add the wine and cook for 1 minute more.
  • Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
  • Serve hot with a generous squeeze of fresh lemon.

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!

SCALLOPS WITH BEURRE ROUGE



Scallops with Beurre Rouge image

Categories     Shellfish     Appetizer     Sauté     Cocktail Party     Vinegar     Scallop     Red Wine     Winter     Tarragon     Engagement Party     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup red wine vinegar
3/4 cup Zinfandel or other dry red wine
1/2 cup minced shallots
2 fresh tarragon sprigs
1/2 teaspoon whole white or black peppercorns
1/2 cup (1 stick) butter, cut into 6 pieces, plus 2 teaspoons butter
16 sea scallops, halved horizontally
Additional fresh tarragon sprigs (optional)

Steps:

  • Combine vinegar, wine, shallots, 2 tarragon sprigs and peppercorns in heavy small saucepan. Boil until mixture is reduced to § cup, about 20 minutes. Strain into bowl, pressing on solids to extract as much liquid as possible. Return liquid to saucepan; discard solids in strainer. Bring liquid to simmer over medium-low heat. Whisk in § cup butter, 1 piece at a time, allowing each piece to melt before adding the next (do not boil). Season sauce to taste with salt and pepper. Remove from heat; cover saucepan to keep warm.
  • Melt 2 teaspoons butter in large nonstick skillet over high heat. Add scallops and cook just until opaque in center, about 1 minute per side. Spoon sauce onto plates. Arrange scallops atop sauce. Garnish with additional tarragon sprigs, if desired, and serve.

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