Starter
Seared Scallops with Lemon Beurre Blanc
20 minServes 2Nutri-Score C€€€
C
20 min
20 minSeared Scallops with Lemon Beurre Blanc
what you need
Ingredients
large sea scallops (side muscles removed)Fish9 pieces
olive oilPantry30 ml
salt (to taste)Spices2 g
black pepper (to taste)Spices1 g
shallot (small, finely minced)Produce1 piece
dry white wineBeverages60 ml
lemon juice (juice of half a lemon)Produce15 ml
unsalted butter (cold, cubed)Dairy85 g- microgreens (for garnish)Produce10 g
per serving
Nutrition
435kcal
- Carbs
- 4 g
- Proteins
- 17 g
- Fat
- 39 g
what you’ll use
Tools
Frying pan
Whisk
Sieve
step by step
Method
- Step 1
Prepare the scallops
- Remove the muscle flap from each scallop.
- Pat the scallops very dry, then season lightly with salt and pepper.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Finish the sauce
- Taste and adjust the salt and pepper.
- For a smooth sauce, strain out the shallots.
- Step 6
Plate and serve
- Spoon the lemon beurre blanc onto a plate.
- Arrange the scallops on top and finish with microgreens.
- Serve immediately.