Food recipes
Pan-Seared Scallops With Beurre Blanc Sauce
Pan-Seared Scallops With Beurre Blanc Sauce Ingredients: water, bottled, generic vinegar, red wine shallots, raw cream, whipped, cream topping, pressurized butter, without salt spices, pepper, black mollusks, scallop,...
Pan-Seared Scallops With Beurre Blanc Sauce
Ingredients:
water, bottled, generic
vinegar, red wine
shallots, raw
cream, whipped, cream topping, pressurized
butter, without salt
spices, pepper, black
mollusks, scallop, (bay and sea), cooked, steamed
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
chives, raw
Directions:
Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 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 white pepper.
Place pan in skillet of warm water.
Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
Heat oil in large nonstick skillet over medium-high heat.
Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
Divide scallops among plates.
Top with sauce and chives.
Makes 6 first-course or 4 main-course servings.
Ingredients:
water, bottled, generic
vinegar, red wine
shallots, raw
cream, whipped, cream topping, pressurized
butter, without salt
spices, pepper, black
mollusks, scallop, (bay and sea), cooked, steamed
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
chives, raw
Directions:
Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 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 white pepper.
Place pan in skillet of warm water.
Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
Heat oil in large nonstick skillet over medium-high heat.
Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
Divide scallops among plates.
Top with sauce and chives.
Makes 6 first-course or 4 main-course servings.