Pan-Seared Scallops with Earl Grey Beurre Blanc

Pan-seared scallops with Earl Grey beurre blanc
Diana L

Scallops are an excellent source of trace minerals such as selenium, zinc, and copper that are important to our health but often ignore. 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 Creme 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 for Pan-seared Scallops

  • 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 Creme 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
    All comments are moderated before being published.

    Read our Privacy Policy and Terms of Service.

    Related posts

    • sparkling green tea - a refreshingly easy recipe to make sparkling tea

      Sparkling Green Tea Recipe | Iced Tea

      Green tea and orange juice create a refreshing and tangy flavor that is perfect for quenching your thirst on a hot summer day. The addition of sparkling water adds a fun and bubbly twist to the drink.
    • Candy Cane Brownies

      CANDY CANE BROWNIES | A chewy indulgence

      This recipe for Candy cane brownies is super easy and a delicious mint brownie indulgence. The addition of tea adds a layer of flavor to a ho-hum recipe for chocolate peppermint brownies. The drizzle of melted chocolate and crushed candy canes turn brownies into a festive holiday treat.
    • White Chocolate Peppermint Tea Latte

      WHITE CHOCOLATE PEPPERMINT TEA LATTE RECIPE

      Warm, creamy, and festive, a White Chocolate Peppermint Tea Latte is caffeine free and a delicious beverage to ring in the holidays. Super easy 10 minute prep. Made with almond milk, it is so delicious you'll want to enjoy it year round!
    • Peach tea barbeque sauce made with Peach Oolong tea

      Peach Tea Barbeque Sauce

      Peach Oolong tea, brown sugar, and ketchup are the beginning to this delicious peach tea barbeque sauce. A must-try summer recipe! With the concentrated peach tea flavor, spread this delicious sauce on anything from ribs to chicken at your next summer cookout.