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Beurre Blanc Scallops ❤️ You know that iconic scene where Kate spoon feeds her iconic saffron sauce to Nick? The idea of that sauce lives rent free in my head.
If you loved this recipe, check out my Scallops Meunière!
Why You’ll Love Beurre Blanc Scallops
You know that I love scallops with my entire heart, and these ones are absolutely EPIC! They are buttery, rich, and have the perfect pop of acid. The flavors are well balanced and delicious. You will be obsessed… trust me!
How To Prepare Beurre Blanc Scallops
🥬 First, add the leeks to a cold saucepan and coat in olive oil. Turn heat on to high for 1 minute, lower to medium low and fry until golden. About 4-5 minutes. Then, place over a paper towel.
🐠 Secondly, remove the foot of the scallop and pat dry. Then, take your blow dryer to the room temperature scallops on cool, dry for 2 minutes per side.
🔥 Then, preheat your pan for a couple minutes on high, add in the leek olive oil, add in your scallops, giving them a little shake immediately so they won’t stick. Don’t overcrowd the pan. Then, sear on high for 4 minutes. Flip them, lower the heat to medium and sear 1 minute. Remove from heat.
🌶 On that same pan, lower heat to medium and add the shallots, Fresno pepper, the vinegar and the white wine. Then, cook for 2 minutes, add in saffron and honey, reduce by 1/3. Turn heat off and add in the butter and miso. Then, emulsify.
🌿 Lastly, serve scallops with the sauce, fried leeks and chives.
Substitutions and Variations
- You can use any pepper of your choice instead of Fresno peppers.
- Herbs are always very easy to swap for your favorites or which ever ones you have on hand.
- You can use non-alcoholic white wine. Giesen has a great selection.
Chef Nadia’s Tip
I like to take a blow dryer or a fan on COOL and dry proteins on both sides to draw out moisture and get a nice hard sear. You can also achieve this by leaving it uncovered in the fridge for a couple hours but then you gotta wait for proteins to be room temp… anyway, this is a little shortcut!
Similar Recipes
Chef Nadia’s Tips 🔥
- When buying scallops try to get ‘dry’ vs ‘wet’ because they will sear & taste better but also you won’t be getting scallops that have been injected with water.
Common Questions
I use Local Hive and Nature Nate’s.
Yes of course! You can use any pepper of your choice.
Beurre Blanc Scallops
Ingredients
- 8 U-10 Sea Scallops, that’s a weight measure, usually 10 scallops per lb.
- 2 shallots, minced.
- 1 Fresno pepper, minced.
- 1/2 cup dry white wine, plus 2 tbsp
- 2 tbsp white vinegar
- 1 large leek, cleaned and cut into matchsticks.
- 1/2-1 tsp saffron
- 7 tbsp unsalted butter
- 1 tsp honey
- 1.5 tsp miso
- Chives , to taste
- Olive oil
- Salt and pepper , to taste
Instructions
- First, add the leeks to a cold saucepan and coat in olive oil. Turn heat on to high for 1 minute, lower to medium low and fry until golden. About 4-5 minutes. Then, place over a paper towel.
- Secondly, remove the foot of the scallop and pat dry. Then, take your blow dryer to the room temperature scallops on cool, dry for 2 minutes per side.
- Then, preheat your pan for a couple minutes on high, add in the leek olive oil, add in your scallops, giving them a little shake immediately so they won’t stick. Don’t overcrowd the pan. Then, sear on high for 4 minutes. Flip them, lower the heat to medium and sear 1 minute. Remove from heat.
- On that same pan, lower heat to medium and add the shallots, Fresno pepper, the vinegar and the white wine. Then, cook for 2 minutes, add in saffron and honey, reduce by 1/3. Turn heat off and add in the butter and miso. Then, emulsify.
- Lastly, serve scallops with the sauce, fried leeks and chives.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
