Pan Seared Scallops With Meyer Lemon Dust And Chipotle Beurre Blanc

• Beurre Blanc
• 2 tablespoons finely chopped shallots
• 2 teaspoons Meyer lemon zest
• 1 teaspoon chipotle chile powder
• 3 tablespoons Meyer lemon juice
• 1/4 cup dry white wine
• 8 tablespoons unsalted butter, cut into pieces and kept cold
• Salt and freshly ground pepper to taste
• 1 tablespoon canola oil
• Salt
• 16 dry- pack sea scallops
• 2 teaspoons Meyer Lemon Dust

1. Directions
2. 1. Use a knife or a mandeline to slice the Meyer lemons into wafer thin slices and spread out on a parchment lined baking sheet in a single layer. (I used 4 Meyer lemons.)
3. 2. Bake them in a 275 degree oven for 3 hours, or until the lemons have darkened in color and are dehydrated.
4. 3. Add 1/4 teaspoon sea salt and 1/2 teaspoon of sugar to the dehydrated slices. Use a spice grinder or coffee bean grinder (coffee bean residue removed of course) and working in batches, grind slices/sugar/salt mixture into a powdery dust.
5. Prepare the Beurre Blanc:
6. Place the shallots, zest, chile powder, juice, and wine in a small saucepan over medium-high heat; cook until liquid is reduced to about 2 tablespoons. Whisk in the cold butter, one tablspoon at a time, adding the next piece just as the previous one has melted. If the sauce gets too hot, remove it from the heat so that it does not separate; season with salt and pepper and keep warm over very low heat while you sear the scallops.
7. Pat scallops dry with a paper towel and season both sides with salt. Heat oil in a large saute pan over medium high heat. When the oil is hot, add the scallops. Cook 3-4 minutes on the first side; until bottom has a nice golden crust established. Flip and cook and additional 3-4 minutes on second side. Pool 1 1/2 tablespoons of the Beurre Blanc onto each of the serving plates and top with scallops. Sprinkle each of the scallops with a pinch of Meyer Lemon Dust (see recipe above)and serve.

beurre, shallots, lemon zest, chile powder, lemon juice, white wine, unsalted butter, salt, canola oil, salt, lemon dust

Taken from www.epicurious.com/recipes/member/views/pan-seared-scallops-with-meyer-lemon-dust-and-chipotle-beurre-blanc-50111780 (may not work)