Pan-Seared Scallops with Beurre Blanc

31 Jan



  • 6 large sea scallops
  • flour, for dredging
  • 3 Tbsp. olive oil
  • 1/8 cup white wine
  • 1/8 cup white wine vinegar
  • 1 Tbsp. shallot, chopped
  • 1 Tbsp. tarragon
  • 1 Tbsp. heavy cream
  • 1 stick unsalted butter, melted
  • salt and pepper to taste


  1. Remove foot from scallops and dry very well with paper towels.  Sprinkle with salt and pepper then dredge in flour. Sear in olive oil over medium heat about 2 minutes per side.  Remove to plate and cover to keep warm.
  2. Add wine, vinegar, shallots, and tarragon to small skillet and reduce to 2 Tbsp.  Strain liquid and discard shallots and tarragon.
  3. Turn heat to low, place reduced liquid back to skillet, and whisk in cream.
  4. Slowly whisk in unsalted butter until emulsified.  Season to taste with salt and pepper.
  5. Drizzle beurre blanc over scallops and serve hot.
Leave a comment

Posted by on January 31, 2012 in Appetizers, Entrees


Tags: , , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: