Sea Scallops With Sautéed Spinach And White Truffle Beurre Blanc Recipe

Starters

1. 1

   Beurre blanc base

   In a small saucepan, combine minced shallot, dry white wine, and white wine vinegar. Bring to a simmer and reduce by about two-thirds until the liquid is slightly syrupy.

2. 2

   Emulsify beurre blanc

   Over very low heat, whisk in cold butter a few cubes at a time to form a smooth emulsified sauce. If using, whisk in heavy cream toward the end.

3. 3

   Finish beurre blanc

   Remove from heat. Whisk in lemon juice, salt, white pepper, and white truffle oil. Keep warm.

4. 4

   Sauté spinach

   In a skillet, heat olive oil over medium-high. Add minced garlic and sauté 15-30 seconds until fragrant. Add spinach in batches, stirring until wilted. Season with a pinch of salt. Set aside.

5. 5

   Sear scallops

   Pat scallops dry and season with salt and pepper. In a clean skillet over high heat, add a little olive oil until shimmering. Sear 1.5-2 minutes per side until a golden crust forms and they are just opaque in the center. Remove and rest.

6. 6

   Plate

   Spread a bed of sautéed spinach on each plate. Arrange about 3 scallops per plate. Spoon beurre blanc around and over the scallops. Drizzle with additional white truffle oil if desired and serve immediately.