Jul 13 2026
Restaurants›Misty's Steakhouse and Brewery›New! Scallops Beurre Blanc Recipe

New! Scallops Beurre Blanc Recipe

Inspired by Misty's Steakhouse and Brewery
Time45m
Serves2

Six jumbo sea scallops seared and laid on a bed of rice pilaf, drizzled with a dill butter cream sauce.

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Ingredients

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For the Scallops

For the Rice Pilaf

For the Beurre Blanc Sauce

Method

For the Scallops

  1. 1

    Prepare the Scallops

    Pat the scallops dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Sear the Scallops

    In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops and sear until golden brown, about 2-3 minutes per side. Remove from heat and set aside.

For the Rice Pilaf

  1. 3

    Sauté Aromatics

    In a medium saucepan, melt butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

  2. 4

    Cook the Rice

    Add the rice to the saucepan, stirring to coat with the butter. Pour in the chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

  3. 5

    Fluff the Rice

    Once cooked, remove the saucepan from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

For the Beurre Blanc Sauce

  1. 6

    Make the Sauce Base

    In a small saucepan, combine white wine and shallots. Bring to a boil and reduce heat to simmer until the mixture is reduced by half, about 10 minutes.

  2. 7

    Add Cream

    Add the heavy cream to the saucepan and simmer for another 5 minutes, allowing it to thicken slightly.

  3. 8

    Incorporate Butter

    Remove the saucepan from heat and start adding the cold, cubed butter a few pieces at a time, whisking constantly until the sauce is smooth and emulsified. Stir in chopped dill and season with salt and black pepper to taste.

Assembly

  1. 9

    Plate the Dish

    On a plate, create a bed of rice pilaf. Top with seared scallops and generously drizzle with the dill beurre blanc sauce before serving.

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