Seared Scallops With Hot Sauce Beurre Blanc – Aroma Culinary

Name: Seared Scallops With Hot Sauce Beurre Blanc – Aroma Culinary
Ingredients: 1 large shallot, finely chopped; ¼ cup finely chopped fennel fronds; 1 cup chopped cherry tomatoes; 1 tablespoon extra-virgin olive oil; 1 teaspoon red wine vinegar; 1 pound large dry-processed sea scallops (about 12); Kosher salt and black pepper; 2 tablespoons grapeseed or canola oil; 2 tablespoons white wine; Juice of 1 large lemon; ¼ cup Crystal hot sauce (Frank’s or Texas Pete’s can be substituted; do not use Tabasco); 2 sticks (1/2 pound) chilled butter, cut into cubes

www.aromaculinary.co

We love this buttery, New Orleans-style dish. Make sure you get the scallops to sizzle to get them just to the right temperature and don't forget to add plenty of the Aroma Hot sauce for an extra...

View full recipe on www.aromaculinary.co

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aromaculinary.co.

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Ingredients

1 large shallot, finely chopped
¼ cup finely chopped fennel fronds
1 cup chopped cherry tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
1 pound large dry-processed sea scallops (about 12)
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
2 tablespoons white wine
Juice of 1 large lemon
¼ cup Crystal hot sauce (Frank’s or Texas Pete’s can be substituted; do not use Tabasco)
2 sticks (1/2 pound) chilled butter, cut into cubes