Scallops With Passion Fruit Beurre Blanc Recipes

SCALLOPS WITH ORANGES AND VANILLA BEURRE BLANC

Scallops with Oranges and Vanilla Beurre Blanc image

Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.

Provided by Juliana Hale

Categories Scallop Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup dry white wine
1 tablespoon orange juice
1 shallot, minced
1 teaspoon whipping cream
9 tablespoons cold butter, divided
½ teaspoon vanilla bean paste
12 sea scallops
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
2 oranges, peeled and sectioned
1 tablespoon chopped inner celery leaves, or to taste

Steps:

Bring wine, orange juice, and shallot to a boil in a small saucepan. Reduce heat to medium and simmer, uncovered, until about 2 tablespoons of liquid remains, about 10 minutes. Add cream; simmer until mixture is almost evaporated, 1 to 2 minutes more.
Whisk in 8 tablespoons cold butter, 1 tablespoon at a time, until incorporated. Remove from heat. Strain and discard shallot, then whisk in vanilla.
Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.
Heat oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add scallops; cook, turning once, until browned and opaque, 3 to 5 minutes total. Transfer to a serving platter.
Top scallops with the orange sauce, orange sections, and celery leaves.

Nutrition Facts : Calories 452.6 calories, Carbohydrate 17.7 g, Cholesterol 121.7 mg, Fat 30.7 g, Fiber 2.2 g, Protein 22.8 g, SaturatedFat 17.2 g, Sodium 579.1 mg, Sugar 8.9 g

SCALLOPS WITH PASSION FRUIT BEURRE BLANC RECIPE

Scallops with Passion Fruit Beurre Blanc Recipe image

Provided by andreabenz

Number Of Ingredients 7

Ingredients

8 large sea scallops
1 shallot, finely minced
4 oz. white wine
2 oz. passion fruit nectar (normally use lemon juice)
1 T. cream
6 oz. cold unsalted butter, cut in pieces
salt and white pepper

Steps:

sautee sea scallops in a little lime olive oil For the Lilikoi Beurre Blanc: (4 servings) Combine shallots, white wine and lemon juice. Reduce to 2 T. over high heat. Add cream. Once liquid bubbles, remove from heat. Whisk butter into reduction, a piece at a time until the butter is fully combined, and is a thicker sauce consistency. Season with salt and pepper. Serve immediately over scallops, and top with lime zest.

SCALLOPS BORDELAISE RECIPE

Scallops Bordelaise Recipe image

Provided by KennySD

Number Of Ingredients 8

Ingredients

3/4 lb (3 sticks) butter
1/2 cup finely chopped onions
3 cloves crushed garlic
1/4 cup finely chopped bell pepper
2 lbs medium-sized (30-to 40-count) scallops
2 tbls Worcestershire sauce
3 tbls chopped parsley
1/3 cup sherry

Steps:

In a skillet, combine the butter, onions, garlic and bell pepper, and saute until lightly brown. Turn heat to medium high. Add the scallops, Worcestershire sauce, parsley and sherry, and saute until scallops are light brown in color, about 3 to 5 minutes. Do not overcook. For a beautiful presentation, serve this dish in a scallop shell or deep-rimmed dish and garnish with sliced lemon and fresh parsley sprigs. Serve with hot sourdough bread for dunking in the sauce.

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