Beurre Blanc Scallops
Ingredients - 4 servings
• ½ cup dry white wine
• 2 tablespoons lemon juice
• 2 tablespoons heavy cream
• 2 teaspoons very finely minced shallots or green onions
• 4 ounces cold unsalted butter, cut into 1-inch cubes
• Salt to taste
• 1 pinch cayenne pepper (Yes or No?)
Directions
Step 1
•Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts.
•When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
Step 2
•Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately. Do not let the sauce cool as it cannot be successfully re-heated!
If ya don’t have lemons, a nice white vinegar will do the trick.
Recipe courtesy of Raymond Vorbeck
