Seared Scallops with Caper Beurre Blanc

you could in no way say no to white wine butter sauce, and this one is significantly the first-class ever. add the salty notes of the capers and beauty of sparkling scallops and you've a little chew of seafood heaven.



  • 1 pinch freshly ground black pepper
  • Extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 pound large diver scallops
  • Garlic powder, to taste


  • 1/3 cup heavy cream
  • 1/8 teaspoon salt
  • 1 pinch freshly ground black pepper
  • 1/4 cup white wine
  • 1/4 cup lemon juice
  • 1 tablespoon chopped parsley
  •  1 tablespoon finely chopped shallot
  • 1 tablespoon capers
  • 1 stick unsalted butter, cut into tablespoon-size pieces and chilled, divided

For the scallops:

  1. get rid of the small muscle connected to the scallops and rinse beneath bloodless water. Pat dry with paper towels. Season with garlic powder, salt and pepper.
  2. In a large sauté pan, heat olive oil over medium-excessive heat. lightly vicinity the scallops into the hot oil and prepare dinner for 2 mins until browned. turn the scallops and hold cooking for every other 1-2 mins. take away from the pan and allow relaxation on a paper towel-covered plate in a warm spot even as you're making the sauce.

For the caper beurre blanc:

  1. In a medium saucepan on medium warmness, sauté the shallots and capers in 1 tablespoon of butter until the shallots are translucent. upload the wine and lemon juice and cook till the liquid is decreased to about 3 tablespoons, stirring regularly.
  2. upload the cream, salt and pepper and keep to cook for 1 minute. reduce the heat to low and upload the butter a touch at a time, whisking constantly. as soon as all of the butter is in, eliminate from warmth.

To serve:
Skewer a scallop on a pleasing dinner fork and dip halfway into the beurre blanc. Set gently for your serving platter. Repeat with any other scallop and spoon a touch extra sauce onto the plate in order that the scallops are sitting in a small pool of it.

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