This is a print preview of "Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc" recipe.

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

Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc

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

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Southwestern
Cook time: Servings: 4

Ingredients

  • 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. 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. Bake them in a 275 degree oven for 3 hours, or until the lemons have darkened in color and are dehydrated.
  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.