Pan Seared Scallops and Citrus Saffron Beurre Blanc

Pan Seared Scallops and Citrus Saffron Beurre Blanc

Citrus Saffron Beurre Blanc:

1 C. Chardonnay

2 T. minced garlic

2 T. lemon juice

1 pinch saffron

6 oz. heavy cream

4 oz. unsalted butter

Pan Seared Scallops:

1 T. olive oil

18 sea scallops

Salt and pepper to taste

To make Beurre Blanc, combine wine, garlic, lemon juice and saffron in stainless-steel pot. Bring to simmer and reduce. Add cream and reduce by half. Turn the heat to high and whisk in cut up butter, 2-3 knobs at a time until all butter is well incorporated. Finish with a hand-held mixer.

For scallops: Heat olive oil in saute pan. When simmering add scallops seasoned with salt and pepper. Brown on each side until opaque in center. Serve sauce over scallops.

Serves 6.

Source: Chef Jared Bissell