Citrus Seared Scallops with Beurre Blanc

Indulge in seared scallops complemented by a silky citrus beurre blanc, harmonizing sweet, tangy, and buttery notes.

Steps

1. Pat dry the scallops with paper towels and season with salt and pepper. 2. Heat olive oil in a skillet over high heat. Sear scallops for 2-3 minutes on each side until golden brown. Remove from skillet and set aside. 3. In the same skillet, melt butter and sauté shallots until translucent. 4. Deglaze the pan with white wine, orange juice, and orange zest. Let it simmer until reduced by half. 5. Stir in heavy cream and season with salt and pepper. 6. Return the scallops to the skillet and baste them with the sauce. 7. Serve hot, garnished with fresh parsley.

4 large sea scallops Salt and pepper to taste 1 tablespoon olive oil 2 tablespoons butter 2 shallots, finely chopped 1/4 cup white wine 1/4 cup freshly squeezed orange juice Zest of 1 orange 2 tablespoons heavy cream Salt and pepper to taste Fresh parsley for garnish