Your Cart: 0 items

Your Cart:

Your cart is currently empty.

Continue browsing here.

Pan Seared Scallops with Beurre Blanc

Pan Seared Scallops with Beurre Blanc

Delicate, sweet scallops quickly seared and served with a rich but tangy butter sauce. Ingredients: For the Scallops: 12 Scallops U-8 or U-10, fresh or previously frozen 2 quarts (1.9 L) Water ½ cup (100 grams) Kosher Salt Kosher Salt to season (as needed) 4 Tbsp (48 mL) Canola Oil 2 Garlic Cloves, skin on, crushed 2 Sprigs Thyme Fleur de Sel (as needed) For the Sauce: 1 tsp (5 grams) Unsalted Butter (to sauté) 8 Tbsp (112 grams) Unsalted Butter (for the sauce) 1 Shallot ¼ cup (45 mL) White Wine 8 Black Peppercorns ½ cup (110 mL) Heavy Cream 1 tsp (5.7 mL) Lemon Juice For the Garnish (optional): 1 Fennel Bulb 1 Orange     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

Hestan Cue helps you cook to perfection, everytime

Learn More
As Seen In: