Pan Seared Scallops Recipe
Pan seared scallops with a Tabasco beurre blanc.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Preparing the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper on both sides.
Searing the Scallops
Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown. Remove scallops from the skillet and set aside.
Making the Beurre Blanc
In the same skillet, add minced shallots and sauté until translucent. Pour in white wine and let it reduce by half. Reduce heat and add in heavy cream, then whisk in cold butter, a few pieces at a time, until the sauce is emulsified. Stir in Tabasco sauce and lemon juice.
Serving
Place the seared scallops on a plate and drizzle with the Tabasco beurre blanc. Serve immediately.