"So easy to prepare and super delicious! Seared scallops are topped with a creamy whisky butter sauce. Serve with a side of sauteed spinach. The sauce is also fabulous served with fish or other seafood, like shrimp. Beurre blanc sauce can be a little tricky to get just right, so make sure your butter is colder than room temperature and use a whisk to incorporate it into the whisky reduction."
1. Heat about 1 Tbsp of butter over medium heat until melted. When hot, add scallops and cook for about 3 minutes on each side. When done, remove scallops to plate.
2. Add shallots to pan and briefly sauté until tender.
3. Add whisky to pan and cook over medium heat until the liquid is reduced to about 1 Tbsp. At this point, you can add the optional 1 Tbsp heavy cream and continue to reduce for another two minutes. The additional of heavy cream makes the butter emulsify more easily into the sauce.
3. Turn off the heat and add a few chunks of butter, whisking it into the reduction. It should dissolve into the sauce and look creamy, not oily. If it looks like the butter is separating, add more cold butter immediately to bring down the temperature. Once the sauce looks creamy, turn the heat on very low and continue to add the remaining butter until it is fully incorporated into a creamy, smooth sauce. Add salt and pepper to taste.
4. Pour the sauce over the scallops and serve immediately.