Pan Seared Scallops with Earl Grey Beurre Blanc
Bergamot-scented Earl Grey adds a citrusy floral note to a classic butter sauce brightened with orange juice; sear the scallops till just opaque and spoon the tea-perfumed beurre blanc over top.
Ingredients
- 1 ½ teaspoons canola or other vegetable oil
- 1 tablespoon shallot (finely chopped)
- ½ cup dry white wine (such as Sauvignon Blanc)
- ½ cup fresh orange juice (strained)
- 4 ounces unsalted butter (6 tablespoons chilled and cubed, plus 2 tablespoons for sautéing)
- 2 teaspoons very finely ground Earl Grey tea
- kosher salt and freshly ground black pepper (to taste)
- 1 ½ pounds large dry-packed sea scallops (16–20 count; side muscles removed; blotted dry)
Instructions
- Heat oil in a 1-quart saucepan over medium-high heat. Add shallot and cook, stirring, until golden.
- Add wine and orange juice and boil until reduced to 1/4 cup, about 7 minutes.
- Reduce heat to low and whisk in the chilled butter cubes a few at a time without boiling. Stir in the finely ground Earl Grey tea; season to taste with salt and pepper. Keep warm off heat.
- In a 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat until foaming. Season half the scallops with salt and pepper and sear until browned on both sides but still slightly translucent in the center, about 2 minutes per side. Wipe out the pan and repeat with remaining butter and scallops.
- Plate the scallops and spoon the Earl Grey beurre blanc over the top. Serve immediately.
Notes
Serves 8 as a first course or 4 as a main course.
