Do you love scallops? I LOVE scallops!!! And I’ve made this recipe a handful of times. It’s easy, impressive, and delish.

All you do is make the beurre blanc, cook the scallops for a few minutes and you’ve done it.

I don’t know if meyer lemons are everywhere, but this could totally just be swapped for regular lemons and just have less of that tartness. The original recipe says it’ll take 6 lemons for the sauce. I’ve found multiple times that it only takes 4, maybe they’re just super juicy here.

Scallops with Meyer Lemon Beurre Blanc (adapted from myrecipes)

2/3 cup fresh meyer lemon juice (4-6 meyer lemons)
1/3 cup dry white wine
3 tablespoons minced shallots
2 thyme sprigs
3 tablespoons chilled butter, cut into pieces
3/4 teaspoon sugar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
cooking spray
1 1/2 pounds dry sea scallops
1 1/2 teaspoons chopped fresh thyme

Combine the first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme.

Do you love scallops? I LOVE scallops!!! And I’ve made this recipe a handful of times. It’s easy, impressive, and delish.

All you do is make the beurre blanc, cook the scallops for a few minutes and you’ve done it.

I don’t know if meyer lemons are everywhere, but this could totally just be swapped for regular lemons and just have less of that tartness. The original recipe says it’ll take 6 lemons for the sauce. I’ve found multiple times that it only takes 4, maybe they’re just super juicy here.

Scallops with Meyer Lemon Beurre Blanc (adapted from myrecipes)

2/3 cup fresh meyer lemon juice (4-6 meyer lemons)
1/3 cup dry white wine
3 tablespoons minced shallots
2 thyme sprigs
3 tablespoons chilled butter, cut into pieces
3/4 teaspoon sugar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
cooking spray
1 1/2 pounds dry sea scallops
1 1/2 teaspoons chopped fresh thyme

Combine the first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme.

Do you love scallops? I LOVE scallops!!! And I’ve made this recipe a handful of times. It’s easy, impressive, and delish.

All you do is make the beurre blanc, cook the scallops for a few minutes and you’ve done it.

I don’t know if meyer lemons are everywhere, but this could totally just be swapped for regular lemons and just have less of that tartness. The original recipe says it’ll take 6 lemons for the sauce. I’ve found multiple times that it only takes 4, maybe they’re just super juicy here.

Scallops with Meyer Lemon Beurre Blanc (adapted from myrecipes)

2/3 cup fresh meyer lemon juice (4-6 meyer lemons)
1/3 cup dry white wine
3 tablespoons minced shallots
2 thyme sprigs
3 tablespoons chilled butter, cut into pieces
3/4 teaspoon sugar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
cooking spray
1 1/2 pounds dry sea scallops
1 1/2 teaspoons chopped fresh thyme

Combine the first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness. Serve scallops with sauce; sprinkle with chopped thyme.

You know that exciting time when you move in with your dream man and everything is so fun and exciting and picking out (and agreeing on) things is such a thrill? And then later on you realize that maybe you chose things because you chose them together and maybe you know better than your boyfriend.

Anyway, we took foreeeeever to pick out dining chairs. And when he actually liked some chairs, I was like yeah ok you like them I like them too. And then we took them home and I was like ugh.

But after months of me complaining, we sold them and got new ones! We went with black wishbone chairs. What a difference.

We also switched the position of the table. Doesn’t this look better?! And omg – our built in really looked pink before.

OOOOOOOOOOO. These chairs are such an improvement!