Seared Scallops With Beurre Blanc

Name: Seared Scallops With Beurre Blanc
Prep time: 15 min
Cook time: PTM
Total time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1/3 cup Girard's® Champagne Dressing; 1 pound large scallops, patted dry; 12 ounces dried spinach linguine; 1/3 cup finely chopped shallots; 2 tablespoons olive oil; 1/3 cup dry white wine; Salt and pepper; 1 tablespoon lemon juice; 1 tablespoon vegetable oil; ¼ cup fresh lemon juice; 2 teaspoons lemon zest; 1 stick butter, cut into small pieces and chilled; ½ cup loosely-packed basil leaves, thinly sliced, plus more for garnish; ¼ teaspoon salt; 2 tablespoons chopped parsley, plus more for garnish; ½ teaspoon salt; ¼ teaspoon black pepper

0 Ratings

Our variation of beurre blanc (“white butter” sauce) includes Girard’s® Champagne Salad Dressing and tops seared scallops that rest on a bed of spinach linguine.

Directions

Combine shallots, lemon juice and wine in a saucepan. Bring to a boil until all but 2 tablespoons of the liquid is evaporated, about 6 to 7 minutes. Add ? cup of Girard’s® Champagne Salad Dressing and reduce heat to low. Then begin to add butter, 1 or 2 pieces at a time, whisking constantly. Remove from heat and whisk in salt. Cover with foil to keep warm.

Pasta:

Cook pasta according to package directions. Toss with olive oil, lemon juice and zest, basil, parsley, salt and pepper.

Scallops:

While pasta is cooking, heat oil in a nonstick skillet. Season scallops with salt and pepper and sear until exterior is browned, about 1 to 1 ½ minutes per side.

Assemble Plates:

Mound 1 ½ cups pasta in a bowl. Arrange 4 scallops next to the pasta and drizzle with 2 tablespoons Girard’s® Peach Mimosa Salad Dressing. Repeat with other plates.