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Pan Seared Scallops with Beurre Blanc Sauce Recipe

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This recipe for Pan Seared Scallops with Beurre Blanc Sauce, by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Guccione

Category:
Category:

Ingredients:  
Ingredients:  
C Water
6 T white wine vinegar
C Finely chopped shallots
2 T Whipping cream
10 T chilled unsalted butter, cut into tablespoon size pieces
Pinch of ground white pepper

1 lbs Sea Scallops
C all purpose flour
2 T Olive oil
4 tsp chopped fresh chives

Directions:
Directions:
Boil first 3 ingredients in heavy medium saucepan over medium high heat until mixture is reduced to cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and pepper. Place pan in skillet of warm water.

Sprinkle scallops with salt and pepper, then dredge in flour, shakin goff excess. Heat oil in large non-stick skillet over medium high heat. Add scallops; cook until golden brown and just opaque in center, about 1 minutes per side. Divide scallops among plates. Top with sauce and chives.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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