Scallops & beurre blanc

Tips

beurre blanc? whats that?

As my friends would say its just “fancy butter sauce”. Beurre blanc is a decadent French sauce, perfect for seafood dishes. Its a velvety smooth butter sauce with a hint of sharpness. It’s made by whisking softened butter into a reduction of white wine or vinegar and shallots. When done right you’ll get a bright creamy yellow sauce. Unlike hollandaise sauce, it doesn’t require eggs, making it a bit easier to prepare.

secret to golden scallops

Getting golden brown scallops can feel almost impossible has a home chef. If you’re like me there was probably 2 rights and one wrong that just wouldn’t get you the golden sear you’re looking for. There are three things that I found help me achieve the perfect sear.

Fresh Scallops, dry packed: Opt for fresh scallops whenever possible. They naturally contain less moisture compared to frozen scallops. Dry packed, just means not packed in liquid. This allows them to sear beautifully in the pan, creating a golden-brown crust.

Keep it dry!: Dryness is crucial for perfectly seared scallops. In the fridge, store them on paper towels uncovered. This helps absorb any excess moisture. If using frozen scallops, thaw them completely in the refrigerator overnight. Leave them uncovered on paper towels to dry. Change the paper towels if they become saturated with moisture.

Drying is Key!: Before cooking, take the scallops out of the refrigerator and place them on paper towels for at least 30 minutes. This brings them to room temperature, ensuring even cooking throughout.

scallops & beurre blanc

Preparation Time: 30 minutes | Cook Time: 15 minutes | Serving size: 16-20 scallops

Gather

scallops

• 1 pound scallops, dry packed preferred
• 2 to 4 tablespoons high-heat vegetable oil (grapeseed, canola, etc)
• Salt and pepper, to taste
• 2 tablespoons butter

lemon & dill beurre blanc

• ½ cup dry white wine
• 4 tablespoons white wine vinegar
• 4 tablespoons finely chopped shallots
• ½ tablespoon dill
• 1½ sticks unsalted butter, cut into tablespoon-sized pieces and chilled
• 1 tablespoon lemon zest

Follow

scallops

1. Prepare the scallops: If scallops were previously frozen, I recommend patting them dry and letting them sit between tea cloths or paper towels for at least a few hours in the fridge. The key to getting a crispy golden crust on a scallop is to eliminate any water that hinders the sear when cooking. 
2. Thirty minutes before you’re ready to cook scallops, remove from the fridge. Place a dry towel or tea cloth on a cutting board. Place scallops on towel, and top with additional towel. Let sit for 30 minutes until they reach room temperature. (If you let them rest in the fridge with a towel, replace towels with dry ones as they reach room temperature.)
3. Cook scallops: Heat vegetable oil over medium-high heat in a skillet, 1 to 2 tablespoons for an 8- to 10-inch pan, 3 to 4 tablespoons for a 12-inch pan. (Tip: See Step 5 at this point.) The pan is ready when oil begins to smoke. Season scallops with salt and pepper before placing in the pan. Place in the pan starting at the noon position, going around the pan in a clockwise ring. Avoid putting scallops in the center. Doing this ring ensures the scallops can cook evenly and around the same time, without overcooking. Cook in batches if necessary.
4. Let cook undisturbed for 60 to 90 seconds, depending on size. (You may have to cook them longer if you have thicker and larger scallops.) Flip in the order they were laid down, cook for an additional 30 to 60 seconds, until sides are firm. If cooking in batches, place cooked scallops on a plate with a paper towel. Sear remaining scallops. 
5. When done, lower heat to medium low. Add all scallops back to the pan. Move scallops to one side of the pan and tilt the pan so the side with scallops is off the heat. add 2 tablespoons of butter into the side over the heat, using a large spoon to base scallops with butter. 

lemon & dill beurre blanc

1. TIP: I recommend starting the beurre blanc while the pan is heating for the scallops. The scallops should go on by the time you’re ready to add the butter to the beurre blanc. Make sure your butter is chilled or your beurre blanc will break.
2. In a sauce pan, add wine, vinegar, shallots and dill. Cook on a simmer, stirring occasionally. Cook until there’s only about 2 tablespoons of liquid left. Turn heat to low.  Immediately add 3 tablespoons of butter and begin whisking. Add the rest of the butter, a tablespoon at a time, until all the butter has been melted into the sauce and a stable emulsion forms. (This should be thick but liquidy; beurre blanc will be yellow in color.) Remove the pan from heat and/or lower the heat if it seems to be getting too hot and at risk of breaking (butter oil starts showing or butter is fully melting).
3. For a smooth sauce, strain beurre blanc. (Feel free to skip if you’d like.) Finish sauce with lemon zest. Serve with scallops