Pan-Seared Scallops with Earl Grey Beurre Blanc

July 26, 2020

pan-seared scallops with earl grey beurre blanc

Scallops are an excellent source of trace minerals such as selenium, zinc, and copper that are important to our health but often ignored. 

Including scallops in your diet can provide you with these important trace minerals, as well as high-quality protein and anti-inflammatory omega-3 fatty acids.

Scallops are more than 80 percent protein. One 3-ounce serving provides 20 grams of protein. They're also a good source of both magnesium and potassium.

This pan-seared scallop recipe uses Earl Grey tea to add a rich flavor to a classic butter sauce, with a touch of sweetness from the orange juice. A few scallops are perfect for an appetizer or served atop sautéed spinach and rice these pan-seared scallops make a delicious entrée.

INGREDIENTS

  • 1-1/2 tsp. canola or other vegetable oil
  • 1 Tbs. finely chopped shallot
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup freshly squeezed, strained orange juice
  • 4 oz. (8 Tbs.) unsalted butter, 6 Tbs. chilled and cut into 1/2-inch cubes
  • 2 tsp. very finely ground Earl Grey tea
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. large dry-packed sea scallops (16 to 20), side muscles removed, blotted dry

In a 1-quart saucepan, heat the oil over medium-high heat, add the shallot, and cook, stirring, until golden. Add the wine and orange juice and boil until reduced to 1/4 cup, about 7 minutes.

Reduce the heat to low and whisk in the butter cubes, a few at a time. Don’t let the mixture boil. Once all the butter has been incorporated, stir in the tea and season to taste with salt and pepper. Keep warm over the turned-off burner.

How to Pan-sear Scallops

In a 12-inch nonstick skillet, melt 1 Tbs. of the remaining butter over medium-high heat until foaming. Season the scallops with salt and pepper, add half of them to the pan, and cook until browned on both sides but still slightly translucent in the middle, about 2 minutes per side. Wipe out the pan and repeat with the remaining butter and scallops. Transfer to plates, spoon the sauce over the scallops, and serve.

Thank you @finecooking for this delicious meal!



Leave a comment

Comments will be approved before showing up.


Also in Recipes with Tea

chai green tea latte
Chai Green Tea Latte

October 24, 2020

There's just something soothing about how a spiced chai latte tastes on a cold day...or any day if you're like meI love chai spices - the cinnamon, cardamom, ginger, cloves...and all chai teas for that matter. But green tea blended with chai spices in this Green Chai Tea Latte recipe is just delicious with the earthiness of green tea contrasted by the chai spices in a frothy cup. It works.

Read More

tea-infused potatoes with ginger and scallions
Tea-infused Potatoes

October 21, 2020

Another great way of incorporating loose leaf tea into your meals. Tea-infused Potatoes is a delicious recipe shared from Splendid Table. To avoid a highly-smoky taste or flavor too powerful for potatoes, Raghavan infuses with tea and then adds the aromatic spices and fresh ginger.

Read More

Pumpkin Spice Chai Tea Latte
Maple Pumpkin Spice Chai Tea Latte

September 25, 2020

Looking for a delicious Pumpkin Spice Chai Tea Latte? Here is a simple recipe to make without a crazy calorie count with the sweetness of maple syrup that you can easily double to share with a friend.

Read More

★ Reviews

Customers Share

120 reviews
85%
(102)
7%
(8)
3%
(4)
3%
(3)
3%
(3)
It’s good, not great but good
Great tea!
Delish!
Very Good