Larry’s Catch
Printable Recipe
Larry's Catch | Dec 27, 2025 | Gluten-Free

Pétoncles avec agrumes Beurre blanc

Pétoncles dorés poêlés avec beurre blanc d’agrumes, huile d’herbes et échalotes croustillantes — une élégance côtière raffinée, digne d’un restaurant.

Servings 4 ppl
Cook 55 min
Difficulty Hard
Dietary Gluten-Free

Ingrédients

  • 1 lb Larry’s Catch Wild Atlantic Scallops, patted very dry
  • Salt, to taste
  • 1 tbsp neutral oil (such as grapeseed or avocado oil)
  • 1 tbsp unsalted butter (for basting)
  • 1/4 cup dry white wine
  • 2 tbsp white wine vinegar
  • 1 tbsp finely minced shallot
  • 1 tbsp fresh lemon juice
  • Zest of 1/2 lemon
  • 1/2 cup cold unsalted butter, cubed (for beurre blanc)
  • 1/2 cup fresh parsley
  • 2 tbsp fresh chives
  • 1/3 cup olive oil (for herb oil)
  • 1 large shallot, thinly sliced (for crispy shallots)
  • Neutral oil for frying (for crispy shallots)

Nutrition

  • Calories: 520 kcal
  • Protein: 26 g
  • Total Fat: 42 g
  • Saturated Fat: 22 g
  • Carbohydrates: 6 g
  • Sugars: 1 g
  • Fiber: 0.5 g
  • Cholesterol: 170 mg
  • Sodium: 450 mg
Nutrition values are estimates and may vary based on ingredients used.

Instructions

  1. Blanch parsley and chives in boiling water for 10 seconds, transfer to ice water, squeeze dry, then blend with olive oil and strain to make herb oil. Set aside.
  2. Heat neutral oil to 325°F and fry thinly sliced shallots until golden and crisp. Drain on paper towel and lightly salt.
  3. In a small saucepan, combine white wine, vinegar, and minced shallot. Reduce over medium heat until nearly dry.
  4. Lower heat and whisk in cold butter cubes gradually to form a smooth emulsion. Add lemon juice and zest. Keep warm without boiling.
  5. Pat scallops extremely dry and season lightly with salt.
  6. Heat a heavy skillet over high heat until very hot. Add neutral oil.
  7. Sear scallops in a single layer without touching for 1–2 minutes until deeply golden.
  8. Flip scallops, add butter, and baste continuously for 1–2 minutes until just opaque. Remove immediately.
  9. Spoon beurre blanc onto warm plates, place scallops on top, drizzle herb oil around, and finish with crispy shallots before serving.
Source: https://larryscatch.com/blogs/recipes-3/scallops-with-citrus-beurre-blanc
QR code
Scan to View Recipe