Pan-seared Scallops With Beurre Blanc Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup water
• 6 tablespoons wine vinegar
• 1/4 cup finely chopped shallot
• 2 tablespoons whipping cream
• 10 tablespoons chilled unsalted butter, cut into tablespoon-size pieces
• 1 pinch pepper
• 1 1/4 lbs sea scallops
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 4 teaspoons chopped fresh chives

Recipe

• 1 boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
• 2 add cream; reduce heat to low.
• 3 add butter, 1 piece at a time, whisking until just melted before adding more.
• 4 strain sauce, pressing on solids to extract as much liquid as possible.
• 5 return sauce to pan.
• 6 season with salt and pepper.
• 7 place pan in skillet of warm water.
• 8 sprinkle scallops with salt and pepper, then dredge in flour, shaking off excess.
• 9 heat oil in large nonstick skillet over medium-high heat.
• 10 add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
• 11 divide scallops among plates.
• 12 top with sauce and chives.
• 13 makes 6 first-course or 4 main-course servings.