Sea scallops with spicy beurre blanc sauce
Prep: 15 Mins
Cook: 10 Mins
Serves: 4-6
INGREDIENTS
- 12-U10 Olivia sea scallops
- 45 ml olive oil
- Salt and freshly ground black pepper
- Spicy beurre blanc sauce
- 60 ml white wine
- 60 ml buffalo sauce
- 250 ml butter, cubed
- Juice of 1 lemon
- Garnishes
- Lemon zest
- Micro-greens or herbs
- 12-U10 Olivia sea scallops
- 3 tbsps olive oil
- Salt and freshly ground black pepper
- Spicy beurre blanc sauce
- 1/4 cup white wine
- 1/4 cup buffalo sauce
- 1 cup butter, cubed
- Juice of 1 lemon
- Garnishes
- Lemon zest
- Micro-greens or herbs
TO MAKE
- Pat scallops dry on both sides with a paper towel. Season with salt and pepper.
- In a nonstick frying pan, heat oil on high heat and sear the scallops on one side until brown and caramelized. Flip scallops and cook for another minute. Set aside on a plate.
- In the same pan, add white wine and cook stirring to remove browned bits on the bottom of the pan. Add buffalo sauce, lemon juice and allow to cook for a few minutes to reduce. Turn the heat to low and whisk in butter, a tbsp at a time until sauce emulsify. Stir in any juices from the scallops and remove from heat.
- Spoon sauce onto individual plates, place scallops onto the sauce and garnish with lemon zest and micro-greens.