Love scallops and love lemon, however this sauce way overpowered the scallops. Used Meyer lemons and followed the recipe exactly. Won't make again.
Seared Scallops with Meyer Lemon Beurre Blanc
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.
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- 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
- 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)
- 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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