Seared Sea Scallops With Sriracha Beurre Blanc
Ingredients that you will need:
Seared Sea Scallops:
- 12 sea scallops
- 3 tablespoons clarified butter,
- bacon fat or vegetable oil
- 1 lemon
First we put a large steel over medium-high heat. Meanwhile, drizzle 1 tablespoon of the clarified butter on the scallops and lightly sprinkle on some salt and pepper.Once the pan is hot, we can add clarified butter and then add the scallops to the pan.Let cook for 3 minutes on one side . If the scallops are firm on the outside but still yield a bit to pressure they are ready to take off the heat.Enjoy!
Sriracha Beurre Blanc:
- 1 shallot, minced
- 1/2 cup rice wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Sriracha
- 1/4 pound (1 stick) of cold unsalted butter, cut into 1/2 inch cubes
- 2 tablespoons of chopped fresh herbs (parsley, chives or thyme), for garnish
First mix the minced shallot, vinegar and lemon juice in a medium saucepan and place the pan over medium heat. Reduce to about 2 tablespoons of syrupy liquid.
Once the liquid reduces, stir in the Sriracha and place the heat on the lowest possible setting. Slowly put the cubes of butter until all are incorporated,add salt and pepper , and serve with Seared Sea Scallops.Enjoy!
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