text: Seared Scallops with Saffron Beurre Blanc Recipe - Yankee Magazine
  You are here: Home > Recipes > Seared Scallops with Saffron Beurre Blanc Seared Scallops with Saffron Beurre Blanc
  4 votes, 3.50 avg. rating (71% score) Total Time: 45 Yield: 6 to 8 servings Login to add to your Recipe Box
  2 pounds large sea scallops Instructions:
  In a heavy-bottomed saucepan, bring wine, vinegar, shallots, and saffron to a simmer and reduce by about two-thirds, to 3/4 cup. Add sugar. Slowly whisk in butter cubes, one at a time, incorporating each before adding the next and being careful not to let the sauce boil. Season lightly with salt and pepper to taste. The sauce should be nicely balanced with no strong vinegar taste.Meanwhile, sprinkle scallops lightly on both sides with salt and pepper. Melt the remaining 2 tablespoons butter in a saut
  2 ounces American sturgeon or salmon caviar or minced red bell pepper Instructions:
  By Category: Fish and SeafoodBy Prep Methods: SauteBy Course: Main Dish One Response to Seared Scallops with Saffron Beurre Blanc
  Marie Smith May 7, 2005 at 9:19 pm
  I have used this recipe as an appetizer and a main course. I did have a bit of trouble browning the scallops. BUT, it was still delicious and, oh so easy!