Seared Scallops in Beurre Blanc
This is one very elegant hors d'oeuvre served on a Chinese spoon or a 1st course appetizer on a simple bed of sauce.
Ingredients
- Bay Scallops (1-2 per person for hours d'oeuvres and 3 per person as an appetizer)
Dry Rub
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 pinch Salt
- 1 tsp Sugar
Skillet
- ½ stick Butter
- ½ cup White Wine
- ¼ cup Heavy Cream
- 1 pinch Salt
- ¼ tsp Sugar
Instructions
- Wash and dry scallops completely.
Dry Rub & Sear
- Mix Onion Powder, Garlic Powder Salt and Sugar together.
- Toss dry scallops in dry rub and let sit for 5 minutes.
- Pan-sear Scallops in very hot pan very lightly brushed with olive oil. Cook 1 minute on each side just to get color.
Skillet
- Add Butter and White Wine and bring to boil then reduce heat to simmer.
- Whisk in Heavy Cream, Salt and Sugar.
- Place seared scallops in sauce and heat through about 2 minutes.
Serve
- Serve one on Chinese spoon or place sauce on plate and center 3 scallops as a light 1st course appetizer.
