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Seared Scallops w/ Pineapple Beurre Blanc Sauce

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course

Ingredients
  

Beurre Blanc Sauce

  • 1/2 cup Pineapple Juice
  • 1 1/2 cup Dry White Wine
  • 1 tbsp Chopped Shallot
  • 1 ea Leek Sliced (white parts only)
  • 1 tbsp Heavy Whipping Cream
  • 2 sticks Butter cut into 1/2 inch cubes ( keep it cold)
  • Salt to taste

Scallops

  • 6 ea Scallops
  • Salt & Fresh Ground Pepper
  • 2 tbsp Butter
  • 2 tbsp Olive Oil

Instructions
 

Sauce

  • In a medium saucepan, Heat wine, juice, vinegar, shallots, and leeks until it begins to boil.
  • Let it simmer until the liquid is reduced to two tablespoons. Takes about 10 minutes.
  • Strain the liquid from shallots and leeks, and return back to the saucepan on low heat.
  • Add butter 2-3 cubes at a time whisking rapidly.
  • Add heavy whipping cream.
  • Continue to whisk as you add butter.
  • When you throw in your last 3 cubes of butter, removethe saucepan from heat and continue to whisk until the butter is melted.
  • Now you should have a smooth thick sauce. Season with salt

Scallops

  • Sprinkle salt and pepper on both sides of the scallops.
  • Using a saute pan on high heat, melt the butter andoil.
  • Place the scallops in the pan and let it cook for 3 minutes eachside, or until you will have a nice golden crust on the outside and translucentinside.
  • Serve immediately with beurre blanc sauce over it and pan searedpineapples (optional).

Notes

Recommended wine pairing: 2019 Marsanne