I love pan seared scallops. Put them on some beurre blanc sauce and I'm in heaven. The tangy, slightly tart bite from the beurre blanc and the sweetness of the scallops blend together to create a taste sensation that just makes me swoon.
I just patted the scallops dry, pan seared them in equal amounts of butter and olive oil, placed them over the buerre blanc sauce, and sprinkled with a little chopped parsley.
For the sauce, I used the first recipe in this post. Link to NetCookingTalk Recipe for Beurre Blanc Sauce It calls for white wine vinegar, fresh lemon juice, minced shallots, salt, pepper, and butter. Just to see if I like it better, next time I might try the second recipe which uses white wine for the acid. I loved the sauce using the white wine vinegar, but you never know.
Here's an excellent video by Rouxbe.com giving detailed directions and some tips to making a classic beurre blanc:
This is a touchy little sauce. Just setting the hot scallops on the finished sauce can cause it to break a little around the edges of the scallops.
