Pan-Seared Scallops with Sautéed Brussels Sprout Leaves Recipe


  • 1 shallot, finely diced
  • 1 cups white wine
  • ¼ cup white wine vinegar
  • 2 tablespoons heavy cream
  • 2 sticks unsalted butter, cut into small cubes and kept cold
  • 6-8 fresh U-10 sea scallops
  • 3 tablespoons of olive or grapeseed oil
  • + 3 more ingredients
    • 1 pound Brussels sprouts, leaves peeled away
    • 1 turn freshly ground black pepper
    • Pinch of kosher salt

DIRECTIONS For the beurre blanc: Combine shallot, wine, and vinegar in a small sauté or saucepan over medium heat and reduce until it’s about 2 tablespoons. Add the cream and reduce for another 2 minutes. Bring heat down to the lowest flame possible and whisk in the cold butter, a few small p...

View full recipe at SpringPad


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