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Seared Scallops with Lemon Beurre Blanc
20 minPara 2Nutri-Score C€€€
C
20 min
20 minSeared Scallops with Lemon Beurre Blanc
receta de
A Taste of Tai
@tastesoftai
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
large sea scallops (side muscles removed)Pescado9 piezas
olive oilDespensa30 ml
salt (to taste)Especias2 g
black pepper (to taste)Especias1 g
shallot (small, finely minced)Frutas y verduras1 pieza
dry white wineBebidas60 ml
lemon juice (juice of half a lemon)Frutas y verduras15 ml
unsalted butter (cold, cubed)Lácteos85 g- microgreens (for garnish)Frutas y verduras10 g
por ración
Nutrición
435kcal
- Carbohidratos
- 4 g
- Proteínas
- 17 g
- Grasas
- 39 g
lo que usará
Utensilios
Sartén
Varillas
Tamiz
paso a paso
Preparación
- Paso 1
Prepare the scallops
- Remove the muscle flap from each scallop.
- Pat the scallops very dry, then season lightly with salt and pepper.
- Paso 2
Sear the scallops
- Heat the olive oil in a skillet over medium-high heat.
- Add the scallops, leaving space between each, and sear undisturbed until golden.
- Flip and cook until just opaque in the center, depending on size.
- Transfer to a plate.
- Paso 3
Start the beurre blanc
- Reduce the heat to medium-low and let the pan cool slightly.
- Add a little more olive oil if necessary, then the shallots, and cook until translucent.
- Add the white wine and lemon juice and gently scrape up the golden bits.
- Simmer until the wine cooks down to roughly half its original amount.
- Paso 4
Whisk in the butter
- Turn the heat to low.
- Whisk in the cold butter a few cubes at a time, letting each addition mostly incorporate before adding more.
- Lift the pan off the heat as needed so the sauce never boils.
- Paso 5
Finish the sauce
- Taste and adjust the salt and pepper.
- For a smooth sauce, strain out the shallots.
- Paso 6
Plate and serve
- Spoon the lemon beurre blanc onto a plate.
- Arrange the scallops on top and finish with microgreens.
- Serve immediately.