Seared Scallops with Citrus Beurre Blanc

This recipe features seared scallops served with a luscious citrus beurre blanc sauce. We've paired it with a glass of 2018 Sinapius Blanc de Noir which is available through our website.

The scallops are seasoned and cooked to golden perfection, creating a delicious caramelised crust. The beurre blanc sauce is made by reducing white wine and citrus juice, then incorporating heavy cream and chilled butter to achieve a smooth and creamy consistency. The tangy citrus flavours of the sauce beautifully complement the delicate sweetness of the scallops.

Garnished with citrus zest and fresh herbs, this dish is a delightful balance of flavours and textures, making it a perfect companion to enjoy with the elegant and complex notes of the Blanc de Noir wine.

Ingredients:

• 12 large scallops, fresh or frozen (thawed)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup dry white wine (we used the Sinapius Blanc de Noir)
• 1/4 cup freshly squeezed citrus juice (lemon, lime, or a combination)
• 1/4 cup heavy cream
• 1/2 cup unsalted butter, cubed and chilled
• Zest of one citrus fruit (lemon, lime, or orange), for garnish
• Fresh herbs (such as chives or parsley), for garnish

Instructions:

1. Pat the scallops dry with paper towels and season them with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops to the pan, making sure not to overcrowd them. Cook the scallops for about 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the pan and set them aside on a plate.
3. In the same skillet, reduce the heat to medium-low. Add the white wine and citrus juice to the pan, scraping the bottom to release any browned bits. Allow the liquid to simmer until it reduces by half, which should take about 5 minutes.
4. Slowly whisk in the heavy cream and continue to cook for another 2 minutes, stirring occasionally.
5. Reduce the heat to low and begin adding the chilled butter, one cube at a time, whisking constantly until each cube is fully incorporated before adding the next. Continue this process until all the butter has been added, resulting in a smooth and creamy sauce. Be careful not to let the sauce boil or it may separate.
6. Remove the skillet from heat and season the beurre blanc sauce with salt and pepper to taste.
7. Place a few spoonfuls of the citrus beurre blanc sauce onto each plate. Arrange the seared scallops on top of the sauce.
8. Garnish with citrus zest and fresh herbs.
9. Serve the seared scallops immediately alongside a glass of 2018 Sinapius Blanc de Noir. The citrus undertones in the wine will complement the flavours of the scallops and the tangy beurre blanc sauce.