Seared Scallops with Meyer Lemon Beurre Blanc |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ask for dry scallops when you make this scallop recipe. This means the scallops haven't soaked in a salty brine and they'll release less moisture in the pan as they cook, making it easier to get a gorgeous golden crust. Ingredients:
2/3 cup fresh meyer lemon juice (about 6 lemons) |
1/3 cup dry white wine |
3 tablespoons minced shallots |
2 thyme sprigs |
3 tablespoons chilled butter, cut into pieces |
3/4 teaspoon sugar |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
cooking spray |
1 1/2 pounds dry sea scallops |
1 1/2 teaspoons chopped fresh thyme (optional) |
Directions:
1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme, if desired.
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