Seared Scallops with Garlic Beurre Blanc
By
Alicia Stoltenberg
Updated Aug 30, 2012
When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.
Seared Scallops with Garlic Beurre Blanc
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 6
Ingredients
- 1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
- 1 lb large sea scallops
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
Instructions
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Step1In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
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Step2Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
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Step3Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
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