Seared Scallops with Garlic Beurre Blanc

 0 Ratings
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

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.

Recipe by Alicia Stoltenberg
August 30, 2012


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


  • 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.
  • 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.
  • 3 Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

Expert Tips

For best results, use a nonstick skillet and make sure scallops are very dry. Pat them with paper towels to help remove moisture.

Gather ingredients before cooking and keep them next to the stove, as the scallops and sauce cook quickly.

If juices accumulate on the serving plate, add them to the sauce after it has reduced for even more flavor.

Cook with a wine that you would serve to guests. Higher quality ingredients produce tastier results!

Nutrition Information

No nutrition information available for this recipe.
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