Fried scallops with beurre blanc sauce
4 servings
60 minutes
Pan-seared scallops with beurre blanc sauce is a refined dish of French cuisine, born from the traditions of gastronomic sophistication. Beurre blanc, a creamy sauce with hints of white wine and shallots, highlights the natural sweetness of the sea scallops, giving them a velvety softness. Chanterelles added to the scallops bring a light woody note, creating a harmony of flavors and textures. This dish is perfect for a special dinner or romantic evening. It is served with fresh chives that add a slight spiciness. The scallops remain juicy and tender due to the short cooking time, while the flour gives them an appetizing golden crust. Paired with white wine, this masterpiece becomes a culinary delight worthy of the finest restaurants in France.
1
Pour water and vinegar into a pot and add chopped shallots. Boil over medium heat for about 10 minutes until the volume reduces to 0.25 cup. Add cream and reduce heat. Gradually whisk in butter, one piece at a time. Strain the sauce and return it to the pot. Season with salt and pepper. Keep warm.
- Water: 0.8 glass
- Shallot: 20 g
- White wine vinegar: 6 tablespoons
- Heavy cream (38%): 2 ml
- Butter: 10 tablespoons
- Ground white pepper: pinch
2
Season the scallops with salt and pepper. Dredge in flour and shake off the excess. Heat a large skillet with olive oil over medium heat, add the scallops, and cook until golden brown for about 1.5 minutes on each side.
- Sea scallops: 550 g
- Wheat flour: 0.3 glass
- Olive oil: 2 tablespoons
3
Add pre-cooked chanterelles, boiled in salted water for 15 minutes, to the scallops and cook for another minute.
- Chanterelles: 100 g
4
Divide into 2 plates, drizzle with warm sauce, and sprinkle with chives.
- Chives: 4 teaspoons
