Pan Seared Scallops with Truffle Beurre Blanc

Chef Casey Douglas

Apollo Grill,, Easthampton, MA

Pan Seared Scallops with Truffle Beurre Blanc


  • ¼ cup dry white wine
  • 1 Tbsp white vinegar
  • 2 Tbsp shallots, finely chopped
  • 1 cup cold butter, diced
  • 1 Tbsp truffle paste
  • Salt and pepper to taste
  • 1.5 lb (10-20) scallops seasoned with salt and pepper
  • 2 Tbsp canola oil
  • 1 Tbsp butter


In a small stainless steel sauce pan add the wine, vinegar, and shallots.
Place on high heat and reduce to a glaze, about 10 minutes.
Add butter in small amounts to the wine reduction over high heat, whisking vigorously, until all of the butter is emulsified.
Add truffle paste, season to taste and set aside in a warm (not hot) place.

Heat large saut pan over high heat. When the pan is good and hot add oil and butter.
Place scallops in pan one at a time.
Cook about 6 minutes per side at medium high heat until firm.
Serves: 4


Recommended wine/beer for Pan Seared Scallops with Truffle Beurre Blanc:

Domaine Demangeot 2004 Bourgogne Hautes Côtes de Beaune “Cuvée Saint-Eve” [Côte d’Or, France]