Seared Scallops Recipe

Inspired by Bix Bistro

Time30m

Serves4

With lemon beurre blanc

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Ingredients

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1
Season the Scallops
Pat the sea scallops dry with a paper towel. Season both sides with salt and black pepper.
2
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
3
Sear the Scallops
Add the scallops to the skillet in a single layer. Sear for about 2-3 minutes on one side until golden brown. Flip and sear the other side for another 2-3 minutes until cooked through.
4
Add Butter
In the last minute of cooking, add the unsalted butter to the skillet and spoon the melted butter over the scallops. Remove from heat and transfer scallops to a plate.

5
Prepare the Shallots
Finely chop the shallots.
6
Simmer the Wine and Shallots
In a small saucepan, combine the white wine and chopped shallots. Bring to a simmer over medium heat and reduce until only about 2 tablespoons of liquid remains.
7
Add Lemon Juice
Stir in the lemon juice, combining it with the reduced wine and shallots.
8
Incorporate the Butter
Reduce the heat to low and whisk in the unsalted butter, one tablespoon at a time, until the sauce is creamy and emulsified. Season with salt to taste.