Recipe Review: Scallops with Meyer Lemon Beurre Blanc

This was a decent dish.  The scallops turned out perfect on the cast iron pan.  I can’t believe I didn’t try that before.  I know to never use a nonstick pan.  I’ve made that mistake before.  You either get a perfectly cooked scallop with no color or a pretty scallop that is so over-cooked you feel like you’re chewing on your car tire!!!  The only concern I have about this recipe is the beurre blanc.  The concept was great.  I expected a bright, acidic sauce to compliment the seafood.  Unfortunately, I think the proportions are a bit off and it wound up being a super tart sauce that essentially over-powered the fish.  To be honest, I’m not sure I even had 2/3 cup Meyer lemon juice added!  I can’t imagine what it would have been like with any more.  If you do make the sauce, I would cut back on the lemon juice…and…remember that it should be a side accompaniment.  Don’t drown your scallops!

Seared Scallops with Meyer Lemon Beurre Blanc

Author: Cooking Light
Recipe Type: Main Dishes
Total Time: 40 Minutes
4.0 7 Rate and Review | Read Reviews (6)

Prep time:

Cook time:

Yield: 4 servings (serving size: 4 1/2 ounces scallops, 2 tablespoons sauce, and 3/8 teaspoon thyme)
Serving size: 4
Calories per serving: 333


2/3 cup fresh meyer lemon juice (about 6 lemons)

1/3 cup dry white wine
3 tablespoons minced shallots

2 thyme sprigs

3 tablespoons chilled butter, cut into pieces

3/4 teaspoon sugar

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

cooking spray

1 1/2 pounds dry sea scallops

1 1/2 teaspoons chopped fresh thyme (optional)


1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme, if desired.


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