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Scallops & Pan Sauce

Published on March 14, 2022
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Cook Time: 20 minutes
Serving Size: 2 servings
Scallops with dirty beurre blanc? I know that’s not a real sauce but I keep calling it that for some reason 😫 anyway…serves 2 for appetizer or 1 for a meal!
    Tip 1:I like to take a blow dryer or a fan on COOL and dry proteins on both sides to draw out moisture and get a nice hard sear. You can also achieve this by leaving it uncovered in the fridge for a couple hrs but then you gotta wait for proteins to be room temp…anyway, this is a little shortcut!
      Tip 2: When buying scallops try to get ‘dry’ vs ‘wet’ because they will sear & taste better but also you won’t be getting scallops that have been injected with water.
        • 6-8 U-10 Sea Scallops (that’s a weight measure, usually 10 scallops per lb).
        • 2 shallots (chopped).
        • 1/2 cup dry white wine.
        • 2 tbsp white vinegar.
        • 4 tbsp butter.
        • zest of 1 lemon.
        • 3 tbsp capers (dry them really well with a paper towel).
        • chives to taste.
        • dill to taste.
        • olive oil.
        •salt and pepper to taste.
          • 1.- take your blow dryer to the room temperature scallops on cool, dry for 2 min per side.
          • 2.- preheat your pan for a couple minutes on medium, add in olive oil and raise temperature to high. Once the oil is ‘shimmering’ add in your scallops, giving them a little shake immediately so they won’t stick. Don’t overcrowd the pan. Sear on high for 3 minutes. Flip them, lower the heat to medium and sear 1 minute. Remove from heat.
          • 3.- on that same pan, lower heat to medium and add the shallots, 1 tbsp butter, the vinegar & the white wine. Reduce by half, about 4-5 min. Turn heat off and add in the rest of the butter.
          • 4.- in some olive oil shallow fry your capers until crispy, about 3 min. Place over a paper towel to drain excess moisture.
          • 5.- serve scallops with the sauce, lemon zest, chives, dill and capers.


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