Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc Recipe

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Meyer lemons are dehydrated and ground into a glistening powder, packed with intense flavor.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.73 view details
  • Beurre Blanc
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons Meyer lemon zest
  • 1 teaspoon chipotle chile powder
  • 3 tablespoons Meyer lemon juice
  • 1/4 cup dry white wine
  • 8 tablespoons unsalted butter, cut into pieces and kept cold
  • Salt and freshly ground pepper to taste
  • 1 tablespoon canola oil
  • Salt
  • 16 dry- pack sea scallops
  • 2 teaspoons Meyer Lemon Dust

Directions

  1. 1. Use a knife or a mandeline to slice the Meyer lemons into wafer thin slices and spread out on a parchment lined baking sheet in a single layer. (I used 4 Meyer lemons.)
  2. 2. Bake them in a 275 degree oven for 3 hours, or until the lemons have darkened in color and are dehydrated.
  3. 3. Add 1/4 teaspoon sea salt and 1/2 teaspoon of sugar to the dehydrated slices. Use a spice grinder or coffee bean grinder (coffee bean residue removed of course) and working in batches, grind slices/sugar/salt mixture into a powdery dust.
  4. Prepare the Beurre Blanc:
  5. Place the shallots, zest, chile powder, juice, and wine in a small saucepan over medium-high heat; cook until liquid is reduced to about 2 tablespoons. Whisk in the cold butter, one tablspoon at a time, adding the next piece just as the previous one has melted. If the sauce gets too hot, remove it from the heat so that it does not separate; season with salt and pepper and keep warm over very low heat while you sear the scallops.
  6. Pat scallops dry with a paper towel and season both sides with salt. Heat oil in a large saute pan over medium high heat. When the oil is hot, add the scallops. Cook 3-4 minutes on the first side; until bottom has a nice golden crust established. Flip and cook and additional 3-4 minutes on second side. Pool 1 1/2 tablespoons of the Beurre Blanc onto each of the serving plates and top with scallops. Sprinkle each of the scallops with a pinch of Meyer Lemon Dust (see recipe above)and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 52g
Recipe makes 4 servings
Calories 250  
Calories from Fat 233 93%
Total Fat 26.54g 33%
Saturated Fat 14.85g 59%
Trans Fat 0.01g  
Cholesterol 61mg 20%
Sodium 4mg 0%
Potassium 38mg 1%
Total Carbs 1.27g 0%
Dietary Fiber 0.0g 0%
Sugars 0.16g 0%
Protein 0.37g 1%
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