Scallops Recipe
Jumbo sea scallops broiled in butter, served with beurre blanc the day
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Ingredients
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Scallops and Beurre Blanc
Method
Preparation and Cooking
- 1
Prepare the Beurre Blanc
In a saucepan over medium heat, melt 2 tablespoons of butter. Add the shallots and sauté until translucent, about 2 minutes. Add the white wine and reduce by half. Stir in the heavy cream and continue cooking until thickened, about 3-4 minutes. Gradually whisk in the remaining butter until the sauce is smooth. Add lemon juice, salt, and pepper to taste. Keep warm on low heat.
- 2
Prepare the Scallops
Preheat the broiler on high. Pat the scallops dry with paper towels and season both sides with salt and pepper. Place the scallops on a baking sheet and dot with a little bit of butter.
- 3
Broil the Scallops
Broil the scallops for about 2-3 minutes on each side, or until they are opaque and slightly caramelized. Be careful not to overcook them.
- 4
Serve
Plate the broiled scallops and drizzle with the beurre blanc sauce. Garnish with chopped fresh parsley and serve immediately.