Pan-Seared Scallops with Beurre Blanc
Pan-Seared Scallops with Beurre Blanc are a classic French dish that is simple to make and absolutely delicious. The scallops are seared until golden brown and cooked through, then topped with a rich and creamy beurre blanc sauce. This dish is perfect for a special occasion or a romantic dinner.
The history of scallops and beurre blanc sauce is a long and storied one. Scallops have been enjoyed by humans for centuries, and they were a favorite of the ancient Greeks and Romans. Beurre blanc sauce, on the other hand, is a relatively modern creation, dating back to the 19th century. It is said that the sauce was invented by a French chef named Clémence Lefeuvre, who was working at the Café de Paris in Monte Carlo. Lefeuvre was experimenting with a new way to make a white sauce, and she accidentally added butter to the reduction of white wine and shallots. The result was a delicious and creamy sauce that quickly became a favorite of the café's patrons. Beurre blanc sauce is now a classic French sauce that is used in a variety of dishes, including fish, seafood, and vegetables.
Pan-Seared Scallops with Beurre Blanc Pan-Seared Scallops with Beurre Blanc Pan-Seared Scallops with Beurre Blanc Pan-Seared Scallops with Beurre Blanc
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 pound sea scallops
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
  • 1/4 cup butter
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Pat the scallops dry with paper towels.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Season the scallops with salt and pepper.
  4. Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through.
  5. Remove the scallops from the skillet and set aside.
  6. Add the white wine to the skillet and cook over medium heat until reduced by half.
  7. Add the heavy cream and butter to the skillet and cook until the sauce has thickened.
  8. Stir in the lemon juice and season with salt and pepper to taste.
Why It Works
  • Searing the scallops in a hot skillet creates a beautiful golden brown crust while keeping the inside tender and juicy.
  • The beurre blanc sauce is made with a reduction of white wine and shallots, which gives it a rich and flavorful base.
  • The addition of butter and cream to the sauce creates a velvety smooth texture that coats the scallops perfectly.
  • The lemon juice adds a touch of brightness and acidity to the sauce, which balances out the richness of the butter and cream.