Seared Scallops with Crab Buerre Blanc
- 1 lb scallops, rinsed and patted dry
- 2 T olive oil
- 2 shallots, minced finely
- 8 oz white wine
- 2 oz lemon juice
- 1 T heavy cream
- 12 T cold unsalted butter, cut into cubes
- salt and pepper
Rinse all grit from scallops and pat dry. If scallops are wet, the olive oil will pop. In a large saute pan, heat the olive oil on high. You want to get a good sear or crust on the scallops so make sure the oil is hot and the scallops are dry. Season with salt and pepper and place into the pan and leave undisturbed for 2 - 3 minutes, then turn and cook an additional 2 minutes. Transfer to paper towels to drain.
To plate, start with fresh salad, scallops then top each scallop with a spoonful of the crab buerre blanc. I finished with parsley and fresh cracked pepper. Enjoy!