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Seared Scallops with Meyer Lemon Beurre Blanc

Photo: Randy Mayor; Styling: Cindy Barr
Total time 40 mins
Yield 4 servings (serving size: 4 1/2 ounces scallops, 2 tablespoons sauce, and 3/8 teaspoon thyme)
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)

Nutrition Information

  • calories 247
  • fat 10 g
  • satfat 5.6 g
  • monofat 2.3 g
  • polyfat 0.8 g
  • protein 29 g
  • carbohydrate 10 g
  • fiber 0.2 g
  • cholesterol 79 mg
  • iron 0.7 mg
  • sodium 633 mg
  • calcium 52 mg

How to Make It

  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.

    Searing Scallops
  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.