Sautéed Scallops with a Mango Beurre Blanc

  • By Chef Will Manson from the Beach House Restaurant
  • 0

Ingredients:

8        Sea Scallops

1        Olive Oil

 

Beurre Blanc

1/2             cup        white wine

1/4             cup        lemon juice

1/2             cup        heavy cream

1/4             cup        mango puree

3                oz          cold butter

 

Method: 

 

Reduce wine and lemon juice to almost dry. 

Add cream and reduce by half. 

Allow to cool down and swirl in cold butter. 

Add mango puree and hold warm.

 

Sautee scallops in oil. 

Deglaze with 1 oz of white wine. 

Add beurre blanc and bring to a quick simmer.

Plate around a bed of rice or over pasta.