Scallops, White Wine, and Tea are a Recipe Made in Heaven
Our friends over at @FineCooking came up with a delectable recipe for pan seared scallops with Earl Grey beurre blanc sauce. We know this sounds a little “fancy” – but the steps to make this are so easy that anyone can make it. It’s definitely on our menu for this weekend!
Yields 8 first course servings or 4 main course servings.
- 1-1/2 tsp. canola or other vegetable oil
- 1 Tbs. finely chopped shallot
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1/2 cup freshly squeezed, strained orange juice
- 4 oz. (8 Tbs.) unsalted butter, 6 Tbs. chilled and cut into 1/2-inch cubes
- 2 tsp. very finely ground Organic China Mist Earl Grey Tea
- Kosher salt and freshly ground black pepper
- 1-1/2 lb. large dry-packed sea scallops (16 to 20), side muscles removed, blotted dry
- In a 1-quart saucepan, heat the oil over medium-high heat, add the shallot, and cook, stirring, until golden. Add the wine and orange juice and boil until reduced to 1/4 cup, about 7 minutes.
- Reduce the heat to low and whisk in the butter cubes, a few at a time. Don’t let the mixture boil. Once all the butter has been incorporated, stir in the tea and season to taste with salt and pepper. Keep warm over the turned-off burner.
- In a 12-inch nonstick skillet, melt 1 Tbs. of the remaining butter over medium-high heat until foaming. Season the scallops with salt and pepper, add half of them to the pan, and cook until browned on both sides but still slightly translucent in the middle, about 2 minutes per side. Wipe out the pan and repeat with the remaining butter and scallops. Transfer to plates, spoon the sauce over the scallops, and serve.