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Scallops With Beurre Blanc

Scallops With Beurre Blanc

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  • dinner
  • entrée
  • 4 servings
  • 15 minutes

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Scallops With Beurre Blanc

  • dinner
  • entrée
  • 4 servings
  • 15 minutes

Ingredients

  • Jumbo Scallops, 3 per person
  • 1 T Lemon juice
  • ¾ C dry white wine
  • 1 clove garlic, minced
  • ½ C butter (one stick cut into small cubes)
  • Tarragon
  • Salt and Pepper
  • 1 T coconut oil or vegetable oil (any high heat oil will work)
  • Lemon slices for garnish

Directions

  1. For the sauce, heat lemon, white wine, and shallot and reduce by half. Once reduced, whisk in cold butter to finish.
  2. Season Scallops with salt and pepper.
  3. Heat sauté pan over medium heat. Once pan is very hot fry scallops for 3-4 minutes on each side.
  4. Once cooked set aside.
  5. Serve with sauce, garnish with tarragon and lemon

Recipe by Chef Liz McCune of Eat Seattle.