Seared Scallops with Grapefruit Beurre Blanc
With this elegant sauce, scallops that could make a very mediocre dish are instantly transformed into a restaurant-style dish.
SEARED SCALLOPS WITH GRAPEFRUIT BEURRE BLANC
Yields 4 servings
By Deniece Vella
2013 Professional Culinary Arts Graduate
For the grapefruit beurre blanc
- 1 shallot, diced
- ½ cup white wine
- ¼ cup white wine vinegar
- ¼ cup fresh grapefruit juice
- ¼ cup fresh lemon juice
- 1 cup very cold unsalted butter, chopped into 1 inch cubes
- 1 tablespoon cream
- Kosher salt
For the scallops:
- 16 bay scallops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 sprig thyme
- Kosher salt and freshly ground black pepper
- For the sauce, combine the shallot, white wine, white wine vinegar, grapefruit juice and lemon juice in a pot. Over high heat, reduce this mixture until about 2 tablespoons of syrupy liquid remain. Now over low heat, vigorously whisk in 1 cube of cold butter at a time. It will take about 5-8 minutes to incorporate all the butter. Finish by whisking in the cream and season with kosher salt. Keep warm before serving.
- To cook the scallops, heat a non-stick skillet over medium heat. Add the olive oil. Season the scallops with kosher salt and freshly ground black pepper. Add the scallops to the hot skillet and allow them to brown on one side, undisturbed, for about 2 minutes. Flip the scallops and add the butter and thyme. Cook for another 2 minutes. Discard the thyme.
- Serve seared scallops alongside beurre blanc sauce.
This recipe was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.