Seared Scallops with Meyer Lemon Beurre Blanc (Cooking Light)
Ask for "dry" scallops since they will release less moisture in the pan as they cook, making it easier to get a gorgeous golden crust.
Yield: 4 Servings Ready in 45 minutes
8 people trying soon
|2/3 cupfresh Meyer lemon juice; (about 6 lemons)|
|1/3 cupdry white wine|
|3 tablespoonsminced shallots|
|2 thyme sprigs|
|3 tablespoonschilled butter,; cut into pieces|
|1/2 teaspoonsalt,; divided|
|1/4 teaspoonfreshly ground black pepper,; divided|
|1 1/2 pounds dry sea scallops|
|1 1/2 teaspoonschopped fresh thyme; (optional)|
Seared Scallops with Meyer Lemon Beurre Blanc (Cooking Light) Preparation
1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme, if desired.
Amount per serving
Saturated fat: 5.6g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 0.8g
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