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Scallops with White Wine Beurre Blanc & Lemon Orzo Recipes from The Kitchn

kept bySergio_Baptista
recipe byThe Kitchn

Example: I love this.• For the beurre blanc, the addition of the milk solids from the cream act as a safety measure to prevent the sauce from separating. However if it does break, just remove the pan from the heat, add a splash of cold water, and beat with a whisk to bind together again.

• Wondra flour is an "instant" flour that helps form a perfect golden brown crust on scallops (and all pan seared food for that matter) without the heaviness of regular flour.

• My favorite non-stick skillet is this Scanpan, found on Amazon... Next time...


Serves 4-6, and can be easily scaled up or down
For the beurre blanc:
1/2 cup dry white wine
1/4 cup white wine vinegar
1 large shallot, finely chopped
1 tablespoon heavy cream
1 1/2 sticks (6 ounces) cold unsalted butter, cubed
Kosher salt and freshly ground black pepper

For the orzo salad:
1/2 pound dried orzo pasta
1 tablespoon olive oil
1/2 lemon, zest and juice
2 tablespoons chopped chives

For the scallops:
Sea scallops, preferably dry-packed, 4-5 per person
Wondra flour for dusting (optional), See Notes
Kosher salt and freshly ground black pepper



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