Seared Scallops with Tomato Beurre Blanc

Seared Scallops with Tomato Beurre Blanc
Photo by Rob Fiocca


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

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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