Sauteed Scallops with Lemon Beurre Blanc
Canola oil and grapeseed oil are both mild oils that add little or no flavor of their own to other foods. Canola oil is high in healthful monounsaturated fat, while grapeseed oil, which is less widely available, is high in healthful linoleic acid. Both can be heated to high temperatures for sauteing without burning.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Sauteed Scallops with Lemon Beurre Blanc
Review 1 for Sauteed Scallops with Lemon Beurre Blanc
foodnfashion
March 25, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Simple and Tasty
March 25, 2011
I needed something simple to make with scallops in a tiny hotel kitchen. My husband and I loved these with creamy polenta, asparagus, and white wine.
Pros: Quick, Easy, Will Make Again
Review 2 for Sauteed Scallops with Lemon Beurre Blanc
Vivki
Chicago, IL
June 23, 2010
Would You Recommend? Yes
+3points
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Fast and fabulous!
June 23, 2010
I made this for dinner 2 nights ago, and it was amazing. I served it with dill rice and steamed asparagus with lemon zest. We all ended up using the left over sauce on the rice and the asparagus. It sounds all complicated, but is really very easy. One note, drain your scallops for a long time. I didn't and they oozed water while cooking and didn't get all nice and brown. They still tasted great, but weren't as pretty.
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currisk
Posted December 27, 2010
Wonderful and very easy!!
I prepared this one evening and the result was wonderful flavor! Scallops are such a 'quick fix' and I was hoping the sauce preparation wouldn't complicate that. I was surprised at the ease in which it went together, and it is still a 'quick fix'! Great!
+1point
1of 1found this comment helpful.