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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Seared Scallops and Pasta with Lemon Beurre Blanc Recipe

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This recipe for Seared Scallops and Pasta with Lemon Beurre Blanc is from The Waters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup fresh Meyer lemon juice (about 6 lemons)
1/3 cup dry white wine
3 tablespoons minced shallots
2 thyme sprigs
3 tablespoons chilled butter, cut into pieces
3/4 teaspoon sugar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/4 cup heavy cream
Cooking spray
1 1/2 pounds dry sea scallops
Directions:
Directions:
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).

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.

Reduce heat to low and add heavy cream. Cook on low (should just bubble) until thickened slightly, about 10 min. Stir occasionally.

Remove from heat; Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated.

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 over pasta of your choice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min

 

 

 

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