Seared Scallops with Tomato Beurre Blanc

Yes, I took that photo with my iPhone.

I made these the other night when a super friend of mine, whom I met in Myanmar, came over for dinner.  As he is one of my favorite people, I decided to roll out the culinary red carpet for a brother.

Can you dig it?

21275♫ Music Pairing: Friends of Distinction. ♫

Yeah, you all know this song.  Ohh, let’s dig it!


For the beurre blanc

  • 2 sticks cold butter – that’s 16 tbsp.
  • 1 tomato (plum-sized works nicely)
  • 2 tbsp. champagne vinegar (or sherry vinegar, or white wine vinegar)
  • 3 tbsp. white wine (dry works best)
  • 2 shallots
  • 1 tbsp crème fraîche

For the scallops

  • 1 – 2 lbs. large sea scallops with tendons removed
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • Salt and pepper


  1. First, the beurre blanc.  Remove the seedy, watery bits from your tomato and finely chop the flesh.  Squeeze out any extra water if need be.  Finely chop your shallots, too.
  2. Put your tomato, shallots, vinegar and wine in a sauce pan and get it turnt to medium/high, and boil it for about 5 minutes to reduce and thicken it a bit.
  3. Add the crème fraîche and let it simmer down now for another minute or two.
  4. Now the butter.  Add the cold butter, one tbsp at a time.  Let it fully dissolve before adding the next chunk.  Kinda like you do with the risotto process.
  5. Once all your butter is dissolved, you’re done!  Traditionally, you strain the sauce now.  But those chunks of shallot are delicious and I like to keep em in there!
  6. Keep your sauce warm.
  7. And then, sear your scallops.  America’s Test Kitchen (via the Splendid Table) has excellent instructions here.
  8. Spoon the sauce over the scallops and enjoy!

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