Seared Scallops with Lemon Beurre Blanc

Name: Seared Scallops with Lemon Beurre Blanc
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Ingredients: 12 large sea scallops; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 shallot, finely chopped; 1/2 cup dry white wine; Juice of 1 lemon; 4 tablespoons unsalted butter, cold and cubed

Highlighted under: International Ideas

I absolutely adore making Seared Scallops with Lemon Beurre Blanc. This dish is not only luxurious but also surprisingly easy to prepare at home. The delicate flavor of the scallops is beautifully complemented by the rich and tangy beurre blanc sauce, creating a perfect harmony on the plate. I often serve this to impress guests during special occasions, and it never fails to elicit compliments. With just a few simple ingredients, you can elevate a weeknight dinner into a gourmet experience. Let's dive into this culinary delight!

Created by

Lorna Whitcombe

Last updated on 2026-01-08T10:45:34.538Z

When I first attempted making this dish, I was amazed at how quickly the scallops seared to perfection. The key is to ensure that your pan is sizzling hot before adding the scallops; this gives them that beautiful golden crust. I remember the first time I tasted beurre blanc sauce at a fine dining restaurant and knew I had to recreate it at home.

The lemon adds brightness to the rich butter sauce, and I love adding a touch of shallot for depth of flavor. By using a good quality butter, you elevate this dish even further. Trust me, the result is absolutely divine!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Mastering the Searing Technique

The key to perfectly seared scallops lies in the technique. Use a heavy skillet, preferably cast iron or stainless steel, which retains heat well. Preheat the skillet on high until it's almost smoking—about 2-3 minutes. The right temperature is crucial; if it's too cool, the scallops will stick, and if it's too hot, they might burn before they cook through. You want to achieve a golden crust with a tender, opaque center, usually taking about 2-3 minutes per side.

To help prevent sticking, ensure the scallops are completely dry after rinsing and seasoning. Patting them with a paper towel not only helps with browning but also enhances the texture. Overcrowding the pan is another common mistake; give each scallop ample space to breathe, as this allows for even cooking and caramelization.

Understanding the Beurre Blanc

The beurre blanc sauce is the star that ties this dish together. Using cold, cubed butter is essential for achieving the luscious, glossy consistency. As the butter incorporates into the reduced shallot and wine mixture, it creates an emulsion that gives the sauce its creamy texture. To avoid separating the sauce, whisk continuously over low heat once the butter is added, ensuring it doesn’t boil, which can break the emulsion.

You can customize the beurre blanc by experimenting with different aromatics and flavorings. For instance, substituting shallots with minced garlic for a different flavor profile works well, but remember to reduce the cooking time to prevent bitterness. Additionally, adding a splash of capers or a pinch of herbs just before serving can offer a delightful twist to the classic recipe.

Ingredients

Gather these fresh ingredients for a flavorful dish.

Ingredients for Seared Scallops

12 large sea scallops
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
1/2 cup dry white wine
Juice of 1 lemon
4 tablespoons unsalted butter, cold and cubed

Prepare all your ingredients to make the cooking process seamless.

Instructions

Follow these steps for a perfectly seared scallops dish.

Prepare the Scallops

Rinse the scallops gently under cold water and pat them dry with paper towels. Season both sides with salt and pepper.

Sear the Scallops

Heat olive oil in a large skillet over high heat. Once hot, carefully add the scallops. Do not overcrowd the pan; sear for about 2-3 minutes on each side until they are golden brown and opaque.

Make the Beurre Blanc

Remove the scallops and set aside. In the same skillet, add butter and shallots, sautéing until soft. Pour in the white wine and lemon juice, simmer until reduced by half, then whisk in the cold butter until emulsified.

Serve the Dish

Serve the scallops drizzled with the lemon beurre blanc sauce. Garnish with fresh herbs if desired.

Enjoy your gourmet dish that boasts vibrant flavors.

Pro Tips

Ensure the scallops are very dry before searing for a beautiful crust. Do not flip them too soon—let them develop a sear.

Storing and Reheating Tips

If you have leftovers, store the scallops in an airtight container in the refrigerator for up to 2 days. However, keep in mind that reheating might toughen the scallops; it's best to enjoy them fresh. To reheat, place them in a skillet over medium-low heat just until warmed through—about 2 minutes per side. Avoid using a microwave as it will cook them unevenly and alter their texture.

The beurre blanc can also be made ahead of time. Simply prepare it, let it cool, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, place it in a small saucepan over low heat, whisking continuously until warm. If the sauce separates during reheating, whisk in a teaspoon of cold water to help bring it back together.

Serving Suggestions

For an elegant presentation, serve your seared scallops on a bed of sautéed spinach or alongside a light salad featuring arugula and cherry tomatoes. The peppery notes of arugula complement the rich beurre blanc beautifully. A side of creamy risotto or garlic mashed potatoes can also elevate the meal, adding a hearty element that anchors the delicate scallops.

Garnishing with fresh herbs like chives or parsley adds a pop of color and freshness. A sprinkle of lemon zest on top just before serving brightens the flavors, enhancing the lemon notes in the beurre blanc. Pair this dish with a chilled glass of dry white wine, and you have a restaurant-quality experience in your own home.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but be sure to thaw them completely and pat them dry before cooking for the best results.

→ What wine is best for the beurre blanc?

A dry white wine like Sauvignon Blanc or Chardonnay works well.

→ Could I substitute lemon with lime?

Absolutely! Lime will give the sauce a different flavor profile, but it’s still delicious.

→ Can I make this dish ahead of time?

The scallops are best served fresh, but you can prepare the beurre blanc in advance and gently reheat it before serving.