Jumbo Scallops with Citrus Buerre Blanc
I’ve had a few request for another Jumbo Sea Scallops Recipe- this particular dish is prepared with a buerre blanc sauce. Buerre blanc is a traditional French sauce and means “white butter-” it’s an emulsified sauce that usually contains butter, a wine reduction, and shallots.
Prep time 30 minutes
16-18 fresh jumbo sea scallops
6 tablespoons butter
3 tablespoons minced shallots
¼ cup good quality white wine
2 tablespoons freshly squeezed orange juice
1 tablespoon fresh orange zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh lemon zest
2 tablespoons organic honey
¼ cup heavy cream
1 teaspoon salt
1 teaspoon fresh cracked black pepper
1 tablespoon chopped Italian flat leaf parsley
Place a large stainless steel sauté pan on the stove over medium high heat.
Season the scallops on both sides with salt and pepper.
Sauté the scallops in the pan with 3 tablespoons of butter until they become golden brown, approximately 2 minutes per side- be careful not to overcook the delicate seafood.
Remove the scallops from the pan.
Sauté the minced shallots in the pan for three minutes until they become slightly caramelized. Deglaze the pan with white wine- continue cooking until the wine reduces by half. Add the orange juice, orange zest, lemon juice and lemon zest- cook for 2 minutes.
Place the honey in the pan with the cream- reduce this mixture by ½.
With a whisk, whip in the 3 remaining tablespoon of butter.
Season the sauce with salt, and pepper. Add the chopped parsley.
At this pint the sauce should be thick enough to coat the back of a spoon.
Place a few tablespoons of the sauce on a plate, then the scallops. Garnish with fresh chopped parsley and lemon wedges.
Chef Chuck Kerber