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Seared Scallops With Beurre Blanc

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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.

seared scallops with beurre blanc recipe
READY In

15 Minutes

PREP TIME

15 Minutes

SERVES

6

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Ingredients

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.

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