Seared scallops are even more special when served with this delicious, garlicky wine-butter sauce. So, when the folks over at Land O Lakes invited several bloggers to create new recipes using their new Butter with Olive Oil and Sea Salt, I knew scallops would be the perfect accompaniment!
Make sure scallops are very dry. Pat them with paper towels to help remove moisture. This will help them sear better, and more evenly.
Gather the ingredients together before you begin cooking and keep them next to the stove, as the scallops and sauce cook quickly.
In large skillet, melt 1 tablespoon of the butter over medium-high heat.
Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside.
You may need to remove some of the smaller ones before the larger scallops, because you don’t want them to overcook. They will start to firm up as they cook.
Remove scallops to serving plate; cover to keep warm.
You’ll be left with this amazing browned butter and scallop bits stuck to the pan.
Add the garlic, shallot, wine, and vinegar to skillet, stirring and scraping the pan to loosen the brown bits.
Cook until the sauce is reduced to less than half. Reduce heat to low; add 4 tablespoons butter.
Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
To make the sauce smooth and silky, press sauce through fine strainer; discard solids. Pour the sauce over the scallops and serve immediately.
Seared Scallops with Garlic Beurre Blanc
Ingredients
- 1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
- 1 lb large sea scallops
- 2 cloves garlic finely chopped
- 1 small shallot finely chopped
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
Instructions
- In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
- Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until sauce is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
- Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.
Notes
Disclosure:
I received payment from LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions expressed are my own.
More recipe ideas with Land O Lakes® Butter with Olive Oil & Sea Salt: http://www.bettycrocker.com/Tips/TipsLibrary/Cooking-Tips/Land-O-Lakes-Butter-Olive-Oil
Product page: http://www.landolakes.com/
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