uck me scallops.

a recipe by Sid Roberts.

Ingredients:

¼ cup pinot grigio

¼ cup white vinegar (optional: ⅛ cup white vinegar and ⅛ cup triple sec)

1 tbsp minced shallots

½ tsp salt

1 clove garlic

Pinch of black or white pepper

3 sticks of butter, cut into cubes

Scallops for 2

Beurre Blanc Sauce:

Bring pinot grigio and vinegar to a boil, then add your shallots and

garlic. Let reduce the liquid by ¾ of the way down the pot and reduce the heat to a low temperature.

If you reduce the liquid too far, add a tbsp of water. Add the butter once the liquid has cooled a little further, and stir constantly in order to keep intact and avoid separation. Once you’ve completely incorporated the butter into the sauce, remove from heat. Add lemon juice and salt.

Scallops:

Coat a medium pan in olive oil and bring to a high heat. Meanwhile, coat each side of scallops in salt and black pepper. 

Once the oil begins to slightly smoke, or a salt grain sizzles the in contact with the oil, place the scallops in the pan. Sear them on each side until the edges and scallops themselves turn a deep golden brown. Flip scallops over for the same amount of time. Once properly browned, place the scallops straight to the plate. Let them cool slightly before pouring on the beurre blanc sauce.