Seared Scallops with Citrus Beurre Blanc

Delight in the exquisite flavors of spring with our sensational seared scallops accompanied by a luscious citrus beurre blanc, perfectly complemented by the luxurious notes of Stags' Leap Napa Valley Chardonnay. This elegant dish epitomizes the essence of the season with its succulent, caramelized scallops and the bright, tangy essence of the citrus-infused sauce. Paired with the rich and opulent Chardonnay, this culinary symphony promises a dining experience that encapsulates the rejuvenating spirit of spring. Whether entertaining guests or savoring a quiet evening at home, this pairing presents an extraordinary opportunity to revel in the pleasures of the season.

Ingredients

For the scallops

• 1 pound fresh sea scallops, side muscles removed
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the citrus beurre blanc

• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed lime juice
• Zest of 1 lemon
• Zest of 1 lime
• 1 shallot, finely minced
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, cold and cubed
• Salt and white pepper, to taste

For garnish

• Fresh parsley, chopped
• Lemon and lime wedges

Instructions

1. Pat the scallops dry with paper towels and season them with salt and black pepper on both sides.
2. In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the scallops to the skillet, making sure not to overcrowd them. Cook for 2-3 minutes on each side, or until golden brown and caramelized. Remove the scallops from the skillet and set them aside.
3. In the same skillet, add the minced shallot and cook until softened, about 2-3 minutes.
4. Pour in the dry white wine, lemon juice, lime juice, lemon zest, and lime zest. Bring the mixture to a simmer and cook until reduced by half, about 5-7 minutes.
5. Reduce the heat to low and whisk in the heavy cream. Cook for another 1-2 minutes.
6. Gradually add the cold butter cubes to the skillet, whisking constantly until the butter is fully incorporated and the sauce is smooth and creamy. Season with salt and white pepper to taste.
7. To serve, spoon the citrus beurre blanc onto plates and arrange the seared scallops on top. Garnish with chopped fresh parsley and serve with lemon and lime wedges on the side.