Teresa's Recipes
Scallops with Lemon Beurre Blanc
Experience the elegance of classic French cuisine with this delightful Scallops with Lemon Beurre Blanc. This dish features succulent, pan-seared scallops, perfectly caramelized to golden perfection, paired with a rich, creamy lemon sauce that brightens the palate. The delicate balance of the buttery sauce and the fresh zing of lemon creates a symphony of flavors that is sure to impress at any dinner party or special occasion. A nod to the culinary traditions of France, this dish has roots in the coastal regions where fresh seafood and vibrant citrus thrive.
Ingredients
- 2 tablespoons, finely chopped Fresh parsley
- 3 tablespoons, freshly squeezed Lemon juice
- 1/2 cup, dry white wine White wine
- 2, finely chopped Shallots
- 6 tablespoons, divided Unsalted butter
- 1 tablespoon Olive oil
- to taste Salt
- to taste Black pepper
- 1 pound, sea scallops Scallops
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 25g
- Carbs: 5g
- Protein: 30g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the scallops, making sure not to overcrowd the pan, and sear for about 2 minutes on each side, until they are golden brown and opaque in the center. Remove the scallops from the skillet and set aside on a warm plate.
- In the same skillet, lower the heat to medium and add 2 tablespoons of the unsalted butter. Once melted, add the chopped shallots and sauté until they are soft and translucent, about 2 minutes.
- Pour in the white wine and lemon juice, stirring to combine. Increase the heat to high and bring the mixture to a boil. Allow it to cook for about 3 minutes, or until the liquid has reduced by half.
- Reduce the heat to low and gradually whisk in the remaining 4 tablespoons of butter, one tablespoon at a time, until the sauce is thickened and creamy. Be sure to whisk continuously to create an emulsion.
- Stir in the chopped parsley and season the sauce with additional salt and pepper to taste.
- Return the scallops to the skillet, spooning the sauce over them, and cook for an additional 1-2 minutes until heated through.
- Serve the scallops immediately, drizzled with the luscious lemon beurre blanc sauce.
Tips
- For a touch of luxury, serve the scallops over a bed of creamy risotto or alongside sautéed asparagus.
- You can substitute the white wine with vegetable or chicken broth for a non-alcoholic version, though the flavor will be slightly different.
- For added depth, consider infusing the butter with fresh herbs like thyme or tarragon while melting it.