Purchase scallops that are “dry,” or unprocessed. Processed scallops are soaked in a solution that makes them retain water, which is released when they’re seared, making it harder to brown the scallops.
A side dish that soaks up the sauce is perfect for this dish—try rice pilaf studded with toasted nuts.
Frozen processed scallops will have sodium tripolyphosphate listed in the ingredients; all-natural dry scallops will have no additional ingredients.
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We weren't fond of this - the sauce did not have the richness of beurre blanc nor did the citrus or vinegar stand up against the massive amount of oil. We won't be making again.
This was gorgeous...luscious. I used butter and olive oil, and added one minced clove of garlic to the shallots, and based on another reviewers great suggestion, an equal amount of white wine instead of the vinegar.
White-wine vinegar left an unpleasant aftertaste. The recipe would be delicious if made with white wine instead.
The scallops & sauce tasted great and the scallops seared perfectly. I used champagne vinegar in place of white wine vinegar and it was a good complement to the flavor of the sauce. The sauce itself contained a little too much oil and needed to be reduced somewhat as it was a little thin.
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