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Sautéed Scallops with Lemon Beurre Blanc

Williams Sonoma
  • 25 minutes
  • Serves 6

INGREDIENTS

30

Sea scallops, large

1

Chives, fresh

1

Shallot, small

1 tbsp

Lemon juice, fresh

1

Salt and freshly ground white pepper

1

Sea salt and freshly ground white pepper

1

Canola or grapeseed oil

12 tbsp

Butter, unsalted

1 tbsp

Vermouth or wine, dry white