This butter-based sauce pairs beautifully with almost any seafood or fish. At its core, beurre blanc is made with wine and butter, while the remaining ingredients can be adjusted depending on the flavor notes you want to create.
For a more luxurious version, try making the beurre blanc with champagne.
For the pineapple juice, you can use store-bought juice or freshly squeeze your own in a juicer, as I did.
Yield: Makes about 1 1/2 cups of sauce.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
For the beurre blanc, combine the white wine, pineapple juice, vinegar, shallot, and sliced leek in a medium saucepan and bring to a boil.
- Step 2
Reduce to a simmer and cook until the liquid is reduced to about 2 tablespoons, about 10 minutes.
- Step 3
Strain out the shallot and leek, then return the reduced liquid to the saucepan over low heat.
- Step 4
Add the cold butter 2-3 cubes at a time, whisking rapidly after each addition.
- Step 5
Whisk in the heavy whipping cream and continue adding the butter gradually while whisking constantly.
- Step 6
When the final 3 cubes of butter are added, remove the saucepan from the heat and continue whisking until fully melted and the sauce is smooth and thick.
- Step 7
Season the beurre blanc with salt to taste and keep warm without boiling.
- Step 8
For the scallops, season both sides with salt and freshly ground black pepper.
- Step 9
Heat a saute pan over high heat and melt the searing butter with the olive oil.
- Step 10
Place the scallops in the hot pan and sear for about 3 minutes on the first side without moving them.
- Step 11
Turn the scallops and cook for about 3 minutes more, until a golden crust forms and the centers remain translucent and tender.
- Step 12
Serve immediately with the pineapple beurre blanc spooned over the scallops. Add pan-seared pineapple on the side if desired.
- Calories:650 kcal33%
- Protein:20 g40%
- Carbohydrates:9 g3%
- Sugar:5 g6%
- Salt:1.2 g20%
- Energy:2,720 kJ33%
- Fat:57 g81%
