Seared Scallops with Meyer Lemon Beurre Blanc

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 4 1/2 ounces scallops, 2 tablespoons sauce, and 3/8 teaspoon thyme)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 10g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 29g
  • Carbohydrate: 10g
  • Fiber: 0.2g
  • Cholesterol: 79mg
  • Iron: 0.7mg
  • Sodium: 633mg
  • Calcium: 52mg

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)

Preparation

  1. 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. 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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