Scallops with Beurre Blanc

Sea scallops are prepared with mushrooms, spinach and salmon, and served with Beurre Blanc. del.icio.us Ingredients: 4 ounces sea scallops 4 ounces mushrooms 2 ounces fresh spinach 2 ounces smoked salmon Beurre Blanc (White Butter Sauce) 1 cup heavy whipping cream 1/8 cup shallots, minced 1/2 cup white wine 1/8 cup lemon juice 1/4 pound unsalted butter,cut in small cubes 1/2 tablespoon salt 1/4 tablespoon white pepper 1/8 cup blond roux Directions: Beurre Blanc: In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add cream and salt and bring to boil, then reduce heat (watch it very closely because it will boil over quickly !!). Add the blond roux and whisk well. Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie. Scallops: Saute scallops. When ready, add mushrooms, spinach, and smoked salmon and toss. Add Beurre Blanc and toss well. Serve. Enjoy your meal !! Bon Appétit !! Bon appetito !! Guten Appetit !! Buon Apetite !! Bom apetite !! Return to Scallops Recipes Page Go to Shrimp Recipes Page Go to Lobster Recipes Page Go to Crab Recipes Page Go to Clams and Mussels Recipes Page

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