RECIPE THREE: PAN SEARED SCALLOPS
With Earl Grey Beurre Blanc



Serves 8 as a starter or 4 as a main course

  • 1 1/2 tsp. canola or other vegetable oil
  • 1 tbsp.finely chopped shallot
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup freshly squeezed, strained orange juice
  • 4 oz. (8 tbsp.) unsalted butter, 6 tbsp. chilled and cut into
  • 1/2 in cubes
  • TeaVino Earl Grey tea leaves, 2 tsp. ground
  • Kosher salt and fresh ground pepper to taste
  • 1 1/2 lb. large dry-packed sea scallops (16-20), side muschles removed, blotted dry
  1. In a 1 quart saucepan, heat the oil over medium-high heat, add shallots and cook, stirring, until golden. Add the wine and orange juice and boil until reduced to 1/4 cup, about 7 minutes.
  2. Reduce the heat to low and whisk in the butter cubes, a few at a time. Don’t let the mixture boil. Once all the butter has been incorporated, stir in the tea and season to taste with salt and pepper. Keep warm over the turned-off burner.
  3. In a 12 inch nonstick skillet, melt 1 tbsp. of the remaining butter over med-high until foaming. Season scallops with the salt and pepper. Working in batches, add half the scallops to the pan, and cook until browned on both sides, but still slightly translucent in the middle, about 2 minutes per side. Wipe out the pan and repeat with the remaining butter and scallops. Transfer to plates, spoon sauce over the scallops, and serve.