Sautéed Scallops with Lemon Beurre Blanc
Canola oil and grapeseed oil are both mild oils that add little or no flavor of their own to other foods. Canola oil is high in healthful monounsaturated fat, while grapeseed oil, which is less widely available, is high in healthful linoleic acid. Both can be heated to high temperatures for sautéing without burning.
Ingredients
- 30 large sea scallops, trimmed if needed
- Sea salt and freshly ground white pepper, to
taste - Canola or grapeseed oil for sautéing
For the lemon beurre blanc:
- 1 Tbs. fresh lemon juice
- 1 Tbs. dry white vermouth or wine
- 1 small shallot, minced
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut
into 12 pieces - Salt and freshly ground white pepper, to taste
- Minced fresh chives for garnish
Directions
Preheat an oven to 200°F.
Pat the scallops dry with paper towels. Season on both sides with salt and white pepper.
Coat the bottom of a large sauté pan with oil and heat over medium-high heat until the oil shimmers. 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 lemon beurre blanc, in small, heavy nonreactive saucepan over medium-low heat, combine the lemon juice, vermouth and shallot. Bring to a low boil and cook until the liquid is reduced to about 1 tsp. Remove the pan from the heat and, using a whisk, beat in 1 piece of butter, then a second piece. Place the pan over very low heat and whisk in the remaining butter one piece at a time to make an emulsified sauce. Remove from the heat and whisk in salt and white pepper.
Pour the beurre blanc over the scallops and sprinkle generously with chives. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).
Pat the scallops dry with paper towels. Season on both sides with salt and white pepper.
Coat the bottom of a large sauté pan with oil and heat over medium-high heat until the oil shimmers. 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 lemon beurre blanc, in small, heavy nonreactive saucepan over medium-low heat, combine the lemon juice, vermouth and shallot. Bring to a low boil and cook until the liquid is reduced to about 1 tsp. Remove the pan from the heat and, using a whisk, beat in 1 piece of butter, then a second piece. Place the pan over very low heat and whisk in the remaining butter one piece at a time to make an emulsified sauce. Remove from the heat and whisk in salt and white pepper.
Pour the beurre blanc over the scallops and sprinkle generously with chives. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).