Pan Seared Scallops in Citrus Saffron Beurre Blanc

My brother Daniel came over for wine tasting and debauchery tonight. We decided to experiment.



We made this with broccoli and garlic roasted potatoes

Citrus Saffron Beurre Blanc:
Original recipe courtesy of That's My Home

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.
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This turned out really well. The scallops were just the slightest bit tough, but we were using Trader Joe's frozen scallops, so I'm not entirely surprised. They were delicious, very sweet and almost no fishy flavor.

The Beurre Blanc turned out quite well. It should have reduced a while longer, but that was the only real problem.

Everything was delicious