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Seared Scallops with Garlic Beurre Blanc

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Alicia Stoltenberg
Updated Aug 30, 2012
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When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.

Seared Scallops with Garlic Beurre Blanc

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
  • 1 lb large sea scallops
  • 2 cloves garlic, finely chopped
  • 1 small shallot, finely chopped
  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar

Instructions

  • Step 
    1
    In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
  • Step 
    2
    Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
  • Step 
    3
    Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

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