CookWithTom.com Seared Scallops with a Basil and Citrus Beurre Blanc

This is a quick and easy recipe that can be made with scallops, chicken, or pork.

8 oz Sea Scallops
Light flour for dusting
Salt
Cracked black pepper
1/4 cup orange juice concentrate
1/4 cup water
3 tablespoons of unsalted butter
2 Tablespoons of chopped basil

1. Rinse the scallops in cold water, and then pat dry, getting as much moisture off the top of the scallops as possible.
2.Preheat pan over medium-high heat
3.Add roughly 3 tablespoons of oil to pan
4.Lightly dredge the scallops in all purpose flour
5.Season with salt and black pepper
6.Immediately place the scallops in the pan, spacing 1-1 1/2 inches apart.
7.Cook for 2-3 minutes and then flip, cooking for 2-3 minutes more.
8.Remove the scallops and place on serving plate
9.Add Orange Juice and water to the pan, turn the heat to high.
10.Whisk the OJ until all the brown bits left on the pan are incorporated into the sauce.
11.Add butter, 1 tablespoon at a time, whisking until incorporated.
12. Add the fresh basil and cook for 10-15 seconds.
13. Pour the basil and citrus beurre blanc over your scallops and you're ready to eat!

Notes:

Be careful to thoroughly dry the meat. Any excess water will cause extra flour to stick to the meat.

This dish can also be made with chicken, pork or white fleshed fish (like halibut or tilapia). In the case of the chicken or pork, 1/2" thick cuts or less work best.

For some extra kick, add 1/2 teaspoon of minced chipotle peppers in adobo sauce (The whole pepper can be found in the mexican food aisle of your local supermarket)

Category:

Howto & Style

Tags:

• cookwithtom.com
• seared scallops
• beurre blanc
• citrus beurre blanc

[twoody1204]

@ChaChaDave Thanks for watching!

[ChaChaDave]

Hi. Enjoyed the video. This is definately a quick delicious recipe. Thanks.