Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Scallops
Truffle Beurre Blanc
Method
Cooking the Scallops
- 1
- 2
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes per side until they develop a golden crust and are cooked through. Remove from the skillet and set aside.
Making the Truffle Beurre Blanc
- 3
Sauté Shallots
In the same skillet, reduce heat to medium and add the chopped shallots. Sauté until translucent, about 2 minutes.
- 4
Add Wine
Pour in the dry white wine and bring to a simmer. Let it reduce by half, about 5-7 minutes.
- 5
Incorporate Cream and Butter
Stir in the heavy cream and continue to simmer for another 2 minutes. Gradually whisk in the cold butter until melted and the sauce is smooth.
- 6
Finish the Sauce
Add truffle oil, salt, and white pepper to taste. Remove from heat.
Serving
- 7
Plate the Dish
Place the seared scallops on a plate and drizzle with the truffle beurre blanc. Serve immediately.
