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Seared Scallops with Saffron Beurre Blanc

by in Nov 2004
Seared Scallops with Saffron Beurre Blanc
3 votes, 3.00 avg. rating (64% score)
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Total Time: 45

Yield: 6 to 8 servings

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  • 2-1/2 cups dry white wine
  • 1/3 cup champagne vinegar (you can substitute white wine vinegar)
  • 1/4 cup finely chopped shallots
  • 1/2 teaspoon saffron threads
  • 1 tablespoon sugar
  • 1 cup (2 sticks) unsalted butter, cut into 3/4-inch cubes, plus 2 tablespoons for searing scallops
  • Salt and pepper, to taste
  • 2 pounds large sea scallops


In a heavy-bottomed saucepan, bring wine, vinegar, shallots, and saffron to a simmer and reduce by about two-thirds, to 3/4 cup. Add sugar. Slowly whisk in butter cubes, one at a time, incorporating each before adding the next and being careful not to let the sauce boil. Season lightly with salt and pepper to taste. The sauce should be nicely balanced with no strong vinegar taste.

Meanwhile, sprinkle scallops lightly on both sides with salt and pepper. Melt the remaining 2 tablespoons butter in a saut



  • 2 ounces American sturgeon or salmon caviar or minced red bell pepper


Updated Tuesday, October 26th, 2004

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One Response to Seared Scallops with Saffron Beurre Blanc

  1. Marie Smith May 7, 2005 at 9:19 pm #

    I have used this recipe as an appetizer and a main course. I did have a bit of trouble browning the scallops. BUT, it was still delicious and, oh so easy!
    A keeper (I am making a cookbook for my 15-year-old daughter. She loves this recipe!)

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