Seared Scallops with Tomato Beurre Blanc

Seared Scallops with Tomato Beurre Blanc
Photo by Rob Fiocca


  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 3 tablespoons water
  • 2 pounds large sea scallops (30), tough muscle removed from side of each
  • 1/3 cup shallot
  • 12 tablespoons unsalted butter
  • 2/3 cup dry white wine
  • + 2 more ingredients
    • 2 tablespoons vegetable oil
    • ¼ cup soft dried tomatoes (not packed in oil)

Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces. Cook...

View full recipe at Epicurious


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