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Seared Scallops with Garlic Beurre Blanc

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Seared Scallops with Garlic Beurre Blanc
  • Prep 20 min
  • Total 20 min
  • Servings 4
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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.
By Betty Crocker Kitchens
Updated Aug 30, 2012

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, use a nonstick skillet and make sure scallops are very dry. Pat them with paper towels to help remove moisture.
  • tip 2
    Gather ingredients before cooking and keep them next to the stove, as the scallops and sauce cook quickly.
  • tip 3
    If juices accumulate on the serving plate, add them to the sauce after it has reduced for even more flavor.
  • tip 4
    Cook with a wine that you would serve to guests. Higher quality ingredients produce tastier results!

Nutrition

Nutrition Facts are not available for this recipe
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