This butter based sauce goes with any seafood or fish.It’s basically wine and butter and the rest is your choice depending what note you trying to get.For more luxurious beurre blanc try it with champagne.
With Pineapple juice you can use either store bought or just squeeze some in Juicer like I did.
Makes about 1 1/2 cup of sauce
Ingredients for sauce:
Scallops (up to 12)
2, 3/4 inch pineapple slices juiced or 1/2 cup of pineapple juice
1 cup dry white wine
1/4 cup white wine or champagne vinegar
1 tablespoon chopped shallot
1 leek sliced(white parts only)
1 tablespoon heavy whipping cream
2 sticks butter cut into 1/2 inch cubes ( keep it cold)
salt to taste( I use kosher or Himalayan pink salt)
For 6 Scallops :
Salt and fresh ground pepper
2 tablespoons butter
2 tablespoons olive oil
In a medium sauce pan, Heat wine,juice,vinegar,shallots and leeks until it begins to boil.
Let it simmer until the liquid is reduced to two tablespoons.takes about 10 minutes.
Strain the liquid from shallots and leeks, and return back to sauce pan on low heat.
Add butter 2-3 cubes at a time whisking rapidly.
Add heavy whipping cream.
Continue to whisk as you add butter.
When you throw in your last 3 cubes of butter, remove the sauce pan from heat and continue to whisk until the butter is melted.
Now you should have a smooth thick sauce.
Season with salt.
Sprinkle with salt and pepper on both sides of the scallops.
Using a saute pan on high heat, melt the butter and oil.
Place the scallops in the pan and let it cook for 3 minutes each side, or until you will have a nice golden crust on the outside and translucent inside. Serve immediately with beurre blanc sauce over it and pan seared pineapples (optional).