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.
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
1 1/2 pounds dry sea scallops
1 1/2 teaspoons chopped fresh thyme (optional)
How to Make It
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.
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.
I have made this recipe several times...the first time "by the book", and subsequently adapting it to whatever it is accompanying. I use a bit more butter (8 tbsp. is not uncommon), I prefer coconut palm sugar or light brown sugar to white sugar (adds a bit more depth of flavor), and I frequently add a couple tablespoons of capers at the end. We particularly love it over angel hair pasta. My kids call it "crack sauce" because it's so addictive! It's awesome over grilled chicken, and we love it with asparagus too! Basically, the food is just the vehicle to get the sauce to my mouth (I'd be just as happy with a bowl of sauce and a spoon!)
Fabulous recipe, made this with my husband, we both agree the sauce pops, it was crisp, flavorful and exciting! We served it with black forbidden rice and sautéed baby kale. This recipe will go in our book as a do over!
Good flavor. The sauce tasted very very sour alone, but when paired with the scallops it was a nice dish. Very easy to prepare, not too time consuming. Next time I will pair it with asparagus- what a good idea!
Don't get me wrong this recipe was good but way too lemony to the point of bitter. May have been my fault since I used regular lemons, Meyers were not available. Just to prevent others from making my mistakes, I also used Vidalia onion instead of shallots, and garlic butter because that's what I had on hand. I had to add more sugar to final product to tone down the lemon. I served this with CL grilled asparagus. I most likely would not bother to make this recipe again.
This was absolutely one of the best recipes I have tried in a while...the flavor was out of this world This is something that you easily could serve for a small dinner party I made as directed and the white wine I used was a Sauvignon Blanc and I roasted asparagus in the oven to go with....the sauce was spectacular and DH who is not a big fan either asparagus or scallops licked the plate clean
Restaurant quality! Sharp,clean flavors. This was my first time making a beurre blanc sauce and it came out perfect. I used red snapper instead of scallop since that was what i had on hand. Pairs well with vegetables too - i dipped a steamed asparagus into extra sauce.
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