Seared Scallops With Beurre Blanc
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.
Ready In: 15 Minutes
Prep Time: 15 Minutes Cook Time: Minutes
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.
