Scallops Beurre Blanc
Cuisine: French
  • For the scallops:
  • 1 pound sea scallops, blotted with paper towels
  • 2 tablespoons olive oil
  • 1 tablespoon Cognac (or Bourbon)
  • For the sauce:
  • 1 shallot, diced finely (about 2 tablespoons)
  • ½ cup dry white wine (or wine vinegar)
  • 2 tablespoons lemon juice
  • 8 tablespoons unsalted butter, chilled
  • 1 tablespoon heavy cream
  • ½ teaspoon cornstarch
  • 1 dash freshly ground white pepper
  • ½ teaspoon salt
  • Parsley or chives for garnish
  1. For the scallops:
  2. Heat to medium high a non stick or stainless steel pan. Pour in two tablespoons olive oil. Place scallops in pan and cook for several minutes until they release and browned on the bottom.
  3. Cook opposite side for several minutes until done. Cover and set aside.
  4. At this point you may pour the cognac over the cooked scallops & set it alight or add later to the finished sauce.
  5. For the sauce:
  6. Simmer shallots, white wine, and lemon juice in a small saucepan over medium heat for 5 to 10 minutes, until mixture is reduced to about 2 tablespoons.
  7. Then turn the heat down very slightly and add the butter, 1 tablespoon at a time, whisking constantly. Be sure to allow 1 pat of butter to melt before adding the next.
  8. Once butter is fully incorporated, whisk cornstarch into cream and add to sauce. Season beurre blanc sauce with white pepper and set aside.
  9. Spoon warm beurre blanc sauce over hot scallops and serve.
  10. Garnish with parsley or chives.
Recipe by The FrangloSaxon Cooks at