Seared Scallops With Beurre Blanc
Our variation of beurre blanc (“white butter” sauce) includes Girard’s® Champagne Salad Dressing and tops seared scallops that rest on a bed of spinach linguine.
Ready In: 15 Minutes
Prep Time: 15 Minutes Cook Time: Minutes
Combine shallots, lemon juice and wine in a saucepan. Bring to a boil until all but 2 tablespoons of the liquid is evaporated, about 6 to 7 minutes. Add ? cup of Girard’s® Champagne Salad Dressing and reduce heat to low. Then begin to add butter, 1 or 2 pieces at a time, whisking constantly. Remove from heat and whisk in salt. Cover with foil to keep warm.
Cook pasta according to package directions. Toss with olive oil, lemon juice and zest, basil, parsley, salt and pepper.
While pasta is cooking, heat oil in a nonstick skillet. Season scallops with salt and pepper and sear until exterior is browned, about 1 to 1 ½ minutes per side.
Mound 1 ½ cups pasta in a bowl. Arrange 4 scallops next to the pasta and drizzle with 2 tablespoons Girard’s® Peach Mimosa Salad Dressing. Repeat with other plates.