Beurre Blanc Scallops
These delicious Beurre Blanc Scallops can make an elegant entrée to your Easter Lunch. Served with a side of spinach they also make a light but still festive dinner after the day’s celebrations! Happy Easter, friends!
Ingredients (serves 3):
100 grams/3.5 ounces unsalted butter
1 shallot
1/3 cup good dry white wine (like a crisp and light Marlborough Sauvignon Blanc)
2 tablespoons white wine or apple cider vinegar
1 tablespoon unsalted butter
1/2 tablespoon olive oil
15 beautiful and very fresh scallops
fleur de sel and freshly cracked black pepper, to taste
a small sprig fresh Parsley
the green part of a small Green Onion
In a medium saucepan, melt 1/4 of the butter over medium-high heat.
Peel and finely chop shallot.
Once the butter is just foaming, stir in chopped shallot with a wooden spoon. Cook, a few minutes, until softened but not browning.
Then, stir in Sauvignon Blanc and apple cider vinegar. Bring to the boil, and cook, stirring often, until mixture reduces, about 6 minutes.
Cut remaining butter into small chunks.
Once the shallot and wine mixture has reduced, remove from the heat and gradually, gently whisk in cold butter chunks so that the sauce emulsifies and thickens. Keep warm.
Melt butter with olive oil in a large skillet over a high flame.
Pat scallops dry.
Once the butter is just foaming, add scallops to the skillet, and cook, about 3 minutes on each side, depending on their size until beautifully browned. Season, to taste, with fleur de sel and black pepper.
Finely chop Garden Parsley, and sprinkle the scallops with it. Cook, a few seconds more.
Finely chop the green part of a small Green Onion.
Serve Scallops hot, generously drizzled with Beurre Blanc Sauce, and sprinkled with Green Onion. Enjoy with a glass of chilled Sauvignon Blanc.
